This Italian-style side is so easy to make! Get some fresh summer squash and zucchini from your local 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 1/2 yellow summer squash, small and sliced (can use 1-2 squash)
1 1/2 zucchini, small and sliced (can use 1-2 zucchini)
1onion, small and sliced
1 can (15 oz)diced Italian tomatoes, no sodium added
2 Tbs Parmesan cheese, grated
1 Tbs oil
1/4 tsp garlic powder
Optional: 1/4 salt and pepper to taste, or 1 tsp All Purpose Seasoning
Instructions
- In large skillet, heat oil.
- To heated oil, add 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.
Source:University of Maryland Extension. Food Supplement Nutrition Education Program
