Summer Squash MedleyThis Italian-style side is so easy to make! Grab some summer squash and zucchini from your CT farmers market, and you'll have a healthy dish in minutes.
Did you know you can eat summer squash cooked or raw? (As opposed to winter squash, like butternut and spaghetti, which needs to be cooked first). Try raw summer squash with our Greek Cucumber Yogurt Dip. Makes: 6 servings Ingredients 1 ½ yellow summer squash, small and sliced (can use 1-2 squash) 1 ½ zucchini, small and sliced (can use 1-2 zucchini) 1 onion, small and sliced 1 can (15 oz) diced Italian tomatoes, no sodium added 2 Tbs Parmesan cheese, grated 1 Tbs oil ¼ tsp garlic powder Optional: ¼ salt and pepper to taste, or 1 tsp All Purpose Seasoning Instructions
Source: University of Maryland Extension. Food Supplement Nutrition Education Program |
Nutrition Information
Serving Size: ⅙ of recipe Calories: 60 Total Fat: 3g Saturated Fat: 0.5g Protein: 2g Sodium: 270mg Carbohydrates: 9g Added Sugar: 0g Fiber: 1g |