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Summer Squash Skillet
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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 |
This recipe appears in: Vegetable Side Dish
