Summer Squash Medley
Recipe Image
Makes:
6
Servings
Total Cost:
$$$$
Garlic powder and onion give summer veggies a nice flavor. Combined with canned tomatoes, this dish can be eaten as a side dish or serve over whole grain pasta or brown rice.
Ingredients
- 1 onion, small
- 1 tablespoon olive oil (or canola oil)
- 1 1/2 yellow summer squash, small and sliced (can use 1 or 2 squashes)
- 1 1/2 zucchini, small and sliced (can use 1 or 2 zucchinis)
- 1/4 teaspoon garlic powder
- salt and pepper (to taste, optional)
- 1 can diced Italian tomatoes (14.5 ounces)
- 2 tablespoons Parmesan cheese (grated)
Directions
- Wash hands with soap and water.
- In large skillet, heat oil.
- To heated oil, add squash and onion. Cook on medium heat until tender, about 10 minutes, stirring often.
- Add tomatoes and simmer 5 minutes.
- Season with garlic powder to taste. Add salt and pepper (optional), if desired.
- Serve warm, topped with Parmesan cheese.
Notes
Learn more about:
University of Maryland Cooperative Extension
Food Supplement Nutrition Education Program
