Summer Squash with Tomatoes and Basil

Oxmoor House
Summer Squash with Tomatoes and BasilRecipe
Photo: Oxmoor House
When your summer garden bounty is coming in, this simple skillet dish is an ideal way to cook all the squash, tomatoes, and basil.
4 servings (serving size: 1 cup)

Ingredients

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1 teaspoon olive oil
Cooking spray
5 cups cubed yellow squash (about 1 1/4 pounds)
1 cup grape tomatoes, halved
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Prep: 5 Minutes
Cook: 7 Minutes

Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add squash; cook, stirring occasionally, 6 minutes or until tender.

Add tomato and remaining ingredients; cook 1 minute or until thoroughly heated.

Created date

April 2008

Nutritional Information

Calories 49
Caloriesfromfat 31 %
Fat 1.7 g
Satfat 0.3 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 1.9 g
Carbohydrate 8.4 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 153 mg
Calcium 39 mg