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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Over medium-low heat, add the oil to a large skillet with the onion, squash, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add 1/2 cup chicken broth or water. Cover and cook 15 minutes or until the squash is fork-tender. Stir in the zucchini, tomatoes, salt, and chili and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the sage and a few grinds of pepper to taste.

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Nutrition Facts

calcium 99mg; 189 calories; calories from fat 1%; carbohydrates 24g; cholesterol 0mg; fat 11g; fiber 5g; iron 2mg; protein 3mg; saturated fat 1g; sodium 637mg.
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