 |
| Summer Squash with Fresh Herbs |
Diet Type: Low Calorie
|
Cooking Time: Under 30 minutes
|
Ingredients:
|
| |
1/4 cup water or vegetable broth |
| |
1/3 cup minced red onion |
| |
2-3 cloves garlic, minced |
| |
2 cups diced fresh tomatoes |
| |
2 cups sliced zucchini |
| |
1/2 cup red bell pepper, chopped small |
| |
1/2 teaspoon minced fresh oregano |
| |
1 tablespoon minced fresh basil |
|
| |
Directions:
In a large skillet over medium-high heat, heat water or broth to simmering; add onion and sauté 3 minutes, stirring frequently.
Add garlic, tomatoes, zucchini and bell pepper. Cover and
cook until zucchini is soft, about 5 minutes.
Add oregano and basil; cook, uncovered, 3 minutes.
Serve warm or cold.
|
Servings: 4
|
Author: Polly Pitchford, Full Spectrum Health™
|
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
|
| Amount Per Serving |
|
Calories 46
Calories from Fat 4
|
|
|
% Daily Value*
|
| | Total Fat 0g | 1% | | | Saturated Fat 0g | 0% | | | Mono Fat 0g | | | | Sodium 12mg | 1% | | | Total Carbs 11g | 4% | | | Dietary Fiber 3g | 12% | | | Protein 2g | | | | Iron | 6% | | | Calcium | 3% | | | Vitamin B-6 | 10% | | | Vitamin C | 65% | | | Vitamin E | 3% | | | Vitamin A | 19% | | | Selenium | 2% | | | Manganese | 15% | | | Copper | 10% | | | Zinc | 2% | | | Pantothenic acid | 4% | | | Niacin | 6% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 9% | | | Potassium | 14% | | | Phosphorus | 7% | | | Magnesium | 9% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|