Summer Squash Skillet the Editors of Publications International, Ltd.
Makes 4 servings
|1||medium sweet or yellow onion, thinly sliced and separated into rings|
|2||medium zucchini or yellow squash or 1 of each, sliced|
|1/4||teaspoon black pepper|
|1||large tomato, chopped|
|1/4||cup chopped fresh basil|
|2||tablespoons grated Parmesan cheese|
- 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.
- 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.
|Serving Size:||2/3 cup|
|Calories from Fat||62 %|
|Total Fat||7 g|
|Saturated Fat||4 g|
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