Summer Squash Medley
Makes:
6 Servings
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 tablespoon olive oil (or cooking oil of choice)
- 1 1/2 medium zucchini, sliced
- 1 1/2 medium yellow summer squash, sliced
- 1 small onion, sliced
- 1 can (14.5 ounces) diced Italian tomatoes
- 1/4 teaspoon garlic powder
- salt and pepper (to taste, optional)
- 2 tablespoons Parmesan cheese, grated
Directions
- Wash hands with soap and water.
- In large skillet, heat oil.
- To heated oil, add yellow squash, zucchini, 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
