Nutty Summer Squash with Cheese
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 2 clove garlic minced
- 1 medium yellow summer squash sliced
- 1 medium zucchini sliced
- 4 tablespoon chicken broth veggie broth can substitute
- 1/8 cup pine nuts
- 1/3 cup grated cheese mix
- Carbohydrate 4.48692177179199 g
- Cholesterol 57.4999999513923 mg
- Fat 15.0930422869172 g
- Fiber 1.24279273080128 g
- Protein 15.9613090514487 g
- Saturated Fat 3.69449037256574 g
- Serving Size 1 1 Serving (181g)
- Sodium 60.0847082881128 mg
- Sugar 3.24412904099071 g
- Trans Fat 1.34124762494996 g
- Calories 216 calories
1. Coat pan with olive oil and heat on medium heat. 2. Mix Broth, salt and pepper in a zip lock bag 3.. Add garlic and cook for 1 minute stirring the whole time. 4. Add Zucchini and Squash to pan. 5. Pour just enough broth mixture over each piece of veggie to coat piece. 6. Cover and Simmer stir occasionally for about 6 minutes or until the "meat" of the vegetables becomes tender (I like mine to be almost translucent but milky, you might want yours firmer) 7. Plate and cover with grated cheese (which will melt if done quickly) and add Pine nuts. I end up make each serving of this separately because of the size of my frying pans and the size of the veggies in my area are on the big side. If you have to do this do not worry about it just repeat the steps.
