SUMMER SQUASH PROVENCAL

Summer Squash Provencal image

To use up the last of your garden's tomatoes and zucchini, try this savory and speedy side dish from Bobbie Jo Yokley of Franklin, Kentucky.

Provided by Taste of Home

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons chopped onion
1 tablespoon canola oil
1 small zucchini, cubed
1 small yellow summer squash, cubed
1/4 cup chopped green pepper
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1 medium tomato, cut into wedges
1 tablespoon grated Parmesan cheese

Steps:

In a small nonstick skillet, saute onion in oil until tender. Stir in the zucchini, yellow squash, green pepper, garlic, salt and pepper. Cover and cook over low heat for 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 120 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 205mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges