Green and Yellow Squash Parmesan

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 73
Caloriesfromfat 28 %
Fat 2.3 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.5 g
Carbohydrate 11.1 g
Fiber 1.7 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 285 mg
Calcium 0.0 mg

Ingredients

1 teaspoon olive oil
2/3 cup finely chopped onion (about 1 small)
1/2 teaspoon minced garlic (about 1 clove)
1 medium zucchini, coarsely chopped
1 medium-size yellow squash, coarsely chopped
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
1/2 teaspoon dried Italian seasoning
2 tablespoons freshly grated Parmesan cheese

Preparation

Place oil in a large skillet over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 3 minutes or until tender. Add zucchini and next 3 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until squash is tender, stirring occasionally. Sprinkle with cheese. Serve immediately.

Note:

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook,

Oxmoor House

January 1998
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