Great Garden Veggies Recipe
I jazz up zucchini, yellow squash and tomato with cheese and seasonings. The no-fuss skillet side dish is perfect for using summer's bounty. Plus, the veggies are great alongside grilled chicken, fish and most other warm-weather fare.—Chris Schmidt, Clarksville, Tennessee
- 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
- 2 tablespoons grated parmesan cheese
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1/4 teaspoon garlic salt
- 1/4 teaspoon dried basil
- 1 medium zucchini cut into 1/4-inch slices
- 1 medium yellow summer squash cut into 1/4-inch slices
- 1/4 cup sliced onion
- 1 medium tomato cut into wedges
- Carbohydrate 3.65404427486786 g
- Cholesterol 9.00078125385991 mg
- Fat 3.48472323860491 g
- Fiber 1.06573220124688 g
- Protein 1.5873011180591 g
- Saturated Fat 2.12623984865367 g
- Serving Size 1 1 serving (92g)
- Sodium 83.5057227754168 mg
- Sugar 2.58831207362098 g
- Trans Fat 0.264528424777652 g
- Calories 49 calories
Directions In a large skillet, saute the zucchini, yellow squash and onion in butter until crisp tender. Add the tomato, salt, garlic salt, basil and pepper. Cook 2-3 minutes longer or until heated through. Sprinkle with Parmesan cheese. Yield: 4 servings. Originally published as Great Garden Veggies in Quick Cooking July/August 2004, p6
