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Zucchini Provencale

SUBMITTED BY: Bobbie Jo Yokley

"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."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3.5 star rating.
Read Reviews (1)
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min

SERVINGS

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Servings
 

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

DIRECTIONS

  1. 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.

FOOTNOTE

  • Nutritional Analysis: 1 cup equals 120 calories, 8 g fat (1 g saturated fat), 2 mg cholesterol, 205 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2008 by J.T. Newberry
This was a fast and easy way to make a veggie side dish. I used fresh vegetables and their... MORE


 
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