Summer Squash Medley

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 ½ yellow summer squash, small and sliced (can use 1-2 squash)
1 ½ zucchini, small and sliced (can use 1-2 zucchini)
1 onion, small and sliced
1 can (15 oz) diced Italian tomatoes, no sodium added
2 Tbs Parmesan cheese, grated
1 Tbs oil
¼ tsp garlic powder

Optional: ¼ salt and pepper to taste, or 1 tsp All Purpose Seasoning

Instructions
  1. In large skillet, heat oil.
  2. To heated oil, add squash, zucchini, and onion. Cook on medium heat until tender, about 10 minutes, stirring often.
  3. Add tomatoes and simmer 5 minutes.
  4. Season with garlic powder to taste. Add salt and pepper (optional), if desired.
  5. Serve warm, topped with Parmesan cheese.​

Source: University of Maryland Extension. Food Supplement Nutrition Education Program 
​Nutrition Information
Serving Size: ⅙ of recipe

Calories: 60
Total Fat: 3g
Saturated Fat: 0.5g
Protein: 2g
Sodium: 270mg
Carbohydrates: 9g
Added Sugar: 0g
Fiber: 1g