Like HowStuffWorks on Facebook!

Summer Squash Skillet


Yield

Makes 4 servings

Ingredients

2 tablespoons butter
1 medium sweet or yellow onion, thinly sliced and separated into rings
2 medium zucchini or yellow squash or 1 of each, sliced
3/4 teaspoon salt
1/4 teaspoon black pepper
1 large tomato, chopped
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese

Preparation

  1. Melt butter in 10-inch skillet over medium-high heat. Add onion to skillet; stir to coat with butter. Cover; cook 3 minutes. Uncover; reduce heat to medium; cook and stir about 3 minutes or until onion is golden brown and caramelized.
  2. Add squash, salt and pepper. Cover; cook 5 minutes, stirring once. Add tomato; cook uncovered about 2 minutes or until squash is tender. Stir in basil; sprinkle with cheese.

Nutritional Information

Serving Size: 2/3 cup
Sodium 551 mg
Protein 3 g
Fiber 2 g
Carbohydrate 7 g
Cholesterol 18 mg
Saturated Fat 4 g
Total Fat 7 g
Calories from Fat 62 %
Calories 97

Dietary Exchange

Vegetable 1
Fat 1.5

Check out more recipes for Vegetable Side Dish