Green and Yellow Squash Parmesan

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 28%
  • Fat: 2.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.5g
  • Carbohydrate: 11.1g
  • Fiber: 1.7g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 285mg
  • Calcium: 0.0mg

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

  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.
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