Mediterranean Summer Squash Recipe
“I came up with the recipe when my garden was producing like crazy and I had lots of fresh zucchini, yellow squash and tomatoes," writes Dawn E Bryant of Thedford, Nebraska. "I combined the three, added herbs, garlic and feta and came up with a colorful, flavorful dish that I really love. My son eats it up like crazy too.â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1/2 teaspoon dried oregano
- 1 small zucchini thinly sliced
- 1 small yellow summer squash thinly sliced
- 1 plum tomato seeded and chopped
- 1/4 cup crumbled feta cheese
- Carbohydrate 3.66602115050044 g
- Cholesterol 8.34375 mg
- Fat 2.97370542502928 g
- Fiber 0.906075938698606 g
- Protein 2.22490330535945 g
- Saturated Fat 1.5504392228046 g
- Serving Size 1 1 serving (80g)
- Sodium 108.757722756726 mg
- Sugar 2.75994521180183 g
- Trans Fat 0.158767924688273 g
- Calories 47 calories
Directions In a large skillet, saute onion in oil until tender. Add squash and zucchini; saute 6-8 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through. Yield: 4 servings. Originally published as Mediterranean Summer Squash in Healthy Cooking June/July 2008, p29 Nutritional Facts 2/3 cup equals 69 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 220 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
