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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Summer flavors like tomato and sweet red pepper pair well with sauteed squash in this lovely side. A sprinkle of shredded Parmesan cheese makes it savory and special. Ingredients:
2 cups halved pattypan squash |
1 medium onion, halved and sliced |
2 teaspoons canola oil |
2 garlic cloves, minced |
1 small sweet red pepper, cut into 1/2-inch pieces |
1 cup sliced fresh mushrooms |
1 medium tomato, chopped |
1/2 teaspoon salt |
1/2 teaspoon italian seasoning |
1/8 teaspoon pepper |
2 tablespoons shredded parmesan cheese |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute for 5-7 minutes or until vegetables are crisp-tender.
2. Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese. Yield: 4 servings.
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