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.
Add tomato and remaining ingredients; cook 1 minute or until thoroughly heated.
Nutritional Information
- 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
