Summer Squash with Tomatoes and Basil

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

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 31%
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.9g
  • Carbohydrate: 8.4g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 153mg
  • Calcium: 39mg

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

  1. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add squash; cook, stirring occasionally, 6 minutes or until tender.
  2. 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.

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