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Green and Yellow Squash Parmesan

Prep time 8 mins
Cook time 18 mins
Yield 4 servings.

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

Nutrition 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

How to Make It

  1. 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.

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