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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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 Facts

49 calories; 1.8 g total fat; 0.3 g saturated fat; 112 mg sodium. 401 mg potassium; 7.8 g carbohydrates; 2.3 g fiber; 4 g sugar; 1.9 g protein; 622 IU vitamin a iu; 29 mg vitamin c; 40 mcg folate; 41 mg calcium; 1 mg iron; 25 mg magnesium;