Categories: Recipes
      Date: Jun 19, 2015
     Title: Summer Squash and Zucchini Skillet

Serves 6-8

Serving size: ½ cup



2 medium yellow summer squash

2 medium zucchini

3 tablespoons olive oil

3 cloves garlic, minced

1-2 tablespoon chopped fresh basil (or 1 teaspoon dried leaf basil)

1 teaspoon oregano

2 tablespoons chopped fresh parsley

6-12 cherry tomatoes or grape tomatoes, cut in quarters



  1. Cut squash and zucchini into quarters lengthwise, then into slices.
  2. Heat olive oil over medium heat. Add zucchini, squash, garlic and cook, stirring frequently until tender.
  3. Combine remaining ingredients in a bowl. When squash is tender, add the tomato and herb mixture to the pan.
  4. Continue cooking, stirring, for a few minutes, until hot and well combined.


Nutrition information for 1 serving:

kcals Pro (g) CHO (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
100 2.5 8 7 25 4.4 0.5 0 42