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Spanish Squash Medley

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

This fresh-tasting side dish of summer squash and zucchini goes well with chicken, pork or steak. But it's so colorful and flavorful that it might steal the spotlight from your entree.

Ingredients

  • 2 medium summer squash, halved and sliced
  • 2 medium zucchini, halved and sliced
  • 1/3 cup chopped onion
  • 1-1/2 teaspoons olive oil
  • 1 large plum tomato, diced
  • 1 tablespoon butter
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 cup shredded Monterey Jack cheese

Directions

  1. In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted.

Nutrition Facts

3/4 cup: 55 calories, 3g fat (2g saturated fat), 8mg cholesterol, 123mg sodium, 5g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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