Summer Squash with Tomatoes and Basil

Summer Squash with Tomatoes and Basil Recipe
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.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 7 Minutes

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

Ingredients

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

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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