Featured Recipe: Summer squash saute

Featured Recipe: Summer squash saute

Ingredients

  • 1 lb. summer squash, green and yellow
  • 2 tbsp. olive oil
  • 1 large onion, chopped (about 1 cup)
  • 1 small red bell pepper, chopped
  • 2 tbsp. basil
  • 1 cup cherry tomatoes
  • 2 cloves garlic, chopped
  • 1/2 cup coarsely grated Parmesan cheese (2 tbsp. per serving)

Directions

Wash and trim ends of squash. Cut lengthwise and then cut horizontally in half-inch slices. Pieces should be bite-size (they’ll shrink when you cook them).

Heat oil in a deep frying pan. Sauté onion, pepper, and garlic. Add squash and stir, about 3 minutes until tender. Add basil and whole cherry tomatoes. Stir just until tomatoes are heated and ready to pop, about 2 to 3 minutes longer. Sprinkle with Parmesan cheese and serve immediately.

Makes 4 servings

Each serving contains about 149 calories, 10 g fat (3 g saturated fat) 7 mg cholesterol, 176 mg sodium, 11 g carbohydrate, 3 g dietary fiber, 6 g sugars, and 6 g protein.

Putting it over a cup of whole wheat spaghetti adds 174 calories, 1 g fat, O g cholesterol, 4 mg sodium, 37 g carbohydrate, 6 g dietary fiber, 1 g sugars, and 7 g protein.

© 2000-2017 The StayWell Company, LLC. 780 Township Line Road, Yardley, PA 19067. All rights reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional’s instructions.

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Comments

One Comment

  1. Wish you would show a finished picture of the recipe, not a few uncooked veggies in the recipe…I like when I can see how it looks finished! We eat with our eyes first!

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health enews Staff
health enews Staff

health enews staff is a group of experienced writers from our Advocate Health Care sites, also including freelance or intern writers.