Recipe by Oxmoor House January 1998

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Recipe Summary test

prep:
8 mins
cook:
18 mins
total:
26 mins
Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

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

Nutrition Facts

73 calories; calories from fat 28%; fat 2.3g; saturated fat 0.8g; protein 3.5g; carbohydrates 11.1g; fiber 1.7g; cholesterol 2mg; sodium 285mg.
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