Summer Squash Provencal

Name: Summer Squash Provencal
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 1 garlic clove, minced; 59 milliliters chopped green pepper; 2 Tbsps chopped onion; 1 Tbsp grated Parmesan cheese; 1 Dash pepper; 0 teaspoons salt; 1 medium tomato, cut into wedges; 1 small yellow summer squash, cubed; 1 small zucchini, cubed

You can never have too many side dish recipes, so give Summer Squash Provencal a try. One serving contains 125 calories, 4g of protein, and 8g of fat. This recipe serves 2. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 20 minutes. If you have canolan oil, salt, dash pepper, and a few other ingredients on hand, you can make it.

Instructions

In a small nonstick skillet, saute onion in oil until tender. Stir in the zucchini, yellow squash, green pepper, garlic, salt and pepper. Cover and cook over low heat for 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through.

Ingredients you will need

Salt And Pepper