Skillet Zucchini & Summer Squash

Skillet Zucchini & Summer Squash

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From: Diabetic Living Magazine

Choose this easy squash recipe in late summer when your garden is overflowing with zucchini and summer squash. Green chiles add a bit of zing to this colorful side dish that can be served alongside chicken, fish, pork, or beef.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 teaspoons olive oil
  • 2 medium zucchini, chopped
  • 2 medium yellow summer squash, chopped
  • 1 medium onion, thinly sliced
  • 1 (4 ounce) can diced green chilies
  • 2 medium tomatoes, chopped
  • 2 teaspoons chopped fresh oregano or ½ teaspoon dried, crushed
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Heat oil over medium heat in a large nonstick skillet. Add zucchini, yellow squash, and onion. Cook for 8 to 10 minutes or until the onion is just tender, stirring occasionally.
  2. Add undrained green chilies, tomatoes, and dried oregano (if using). Heat through, stirring occasionally. Stir in fresh oregano (if using), ground pepper, and salt. Serve immediately.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 49 calories; 2 g fat(0 g sat); 2 g fiber; 8 g carbohydrates; 2 g protein; 40 mcg folate; 0 mg cholesterol; 4 g sugars; 622 IU vitamin A; 29 mg vitamin C; 41 mg calcium; 1 mg iron; 112 mg sodium; 401 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable

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