Directions:
- In a large skillet, saute squash and mushrooms in oil for 4-5 minutes or until tender. Add the tomatoes, salt and garlic. Reduce heat; simmer, uncovered, for 6-8 minutes.
- Stir in the parsley, rosemary, thyme and 1-1/2 teaspoons basil; cook 1-2 minutes longer or until heated through. Transfer to a serving bowl. Sprinkle with onion and remaining basil; lightly toss. Sprinkle with Parmesan cheese. Yield: 2-3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.62 Kcal (446 kJ) | ||
| Calories from fat | 77.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 13% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 1% | |
| Sodium | 665.86mg | 28% | |
| Potassium | 286.96mg | 6% | |
| Total Carbs | 4.86g | 2% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 3.52g | 7% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 0.7mg | 4% | |
| Calcium | 82.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 89.02 Kcal (373 kJ) | ||
| Calories from fat | 64.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 13% | |
|---|---|---|---|
| Cholesterol | 3.67mg | 1% | |
| Sodium | 555.93mg | 28% | |
| Potassium | 239.58mg | 6% | |
| Total Carbs | 4.06g | 2% | |
| Sugars | 2.49g | 12% | |
| Dietary Fiber | 1.15g | 6% | |
| Protein | 2.94g | 7% | |
| Vitamin C | 15.3mg | 31% | |
| Iron | 0.6mg | 4% | |
| Calcium | 68.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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