Skillet Squash
Recipe from
Diabetic Living
Green chiles add spicy but not too hot flavor to this colorful squash dish.
Servings:
6 (2/3 cup) servings
Prep Time:
20 mins
Total Time:
32 mins
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Ingredients
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2 teaspoonsolive oilsee savings
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2 mediumzucchini, choppedsee savings
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2 mediumyellow summer squash, choppedsee savings
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1 mediumonion, thinly slicedsee savings
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1 4-ounce candiced green chiliessee savings
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2 mediumtomatoes, choppedsee savings
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2 teaspoonssnipped fresh oregano or 1/2 teaspoon dried oregano, crushedsee savings
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1/4 teaspoonground black peppersee savings
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1/8 teaspoonsaltsee savings
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Directions
1.
In a large nonstick skillet, heat oil over medium heat. Add zucchini, yellow squash and onion. Cook for 8 to 10 minutes or until 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), black pepper, and salt. Serve immediately. Makes 6 (2/3 cup) servings
Nutrition information
Per serving: Calories 49, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 112 mg, Carbohydrate 8 g, Total Sugar 4 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 48%, Calcium 4%, Iron 4%. Exchanges: Vegetable 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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