Summer Squash with Tomatoes and Basil

Summer Squash with Tomatoes and Basil

Prep: 5 minutes; Cook: 7 minutes. When your summer garden bounty is coming in, this simple skillet dish is an ideal way to cook all the squash, tomatoes, and basil.  I LOVE this.

Photo by: Photo: Oxmoor House

• YIELD: 4 servings (serving size: 1 cup)
• COURSE: Side Dishes/Vegetables

Ingredients

• 1 teaspoon olive oil
• Cooking spray
• 5 cups cubed yellow squash (about 1 1/4 pounds)
• 1 cup grape tomatoes, halved
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add squash; cook, stirring occasionally, 6 minutes or until tender.
Add tomato and remaining ingredients; cook 1 minute or until thoroughly heated.

Nutritional Information

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• Amount per serving
• Calories: 49
• Calories from fat: 31%
• Fat: 1.7g
• Saturated fat: 0.3g
• Monounsaturated fat: 0.9g
• Polyunsaturated fat: 0.3g
• Protein: 1.9g
• Carbohydrate: 8.4g
• Fiber: 3.6g
• Cholesterol: 0.0mg
• Iron: 1mg
• Sodium: 153mg
• Calcium: 39mg