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Skillet Zucchini & Summer season Squash

Skillet Zucchini & Summer season Squash svg 3E

Recipe Summary

active:

20 mins

total:

30 mins

Servings:

Nutrition Profile:

Coronary heart Wholesome
Low-Calorie
Low Carbohydrate
Low Rotund
Dairy-Free
Diabetes Acceptable
Egg Free
Gluten-Free
Vegetarian
Vegan
Low Sodium
Nut-Free
Soy-Free

Nutrition Recordsdata

Commercial

Substances

Ingredient Pointers

2 teaspoons olive oil
2 medium zucchini, chopped
2 medium yellow summer season squash, chopped
1 medium onion, thinly sliced
1 (4 ounce) can diced green chilies
2 medium tomatoes, chopped
2 teaspoons chopped new oregano or 1/2 teaspoon dried, overwhelmed
¼ teaspoon flooring pepper
⅛ teaspoon salt

Directions

Instructions Pointers

Step 1

Heat oil over medium warmth in a tidy nonstick skillet. Add zucchini, yellow squash, and onion. Cook for 8 to 10 minutes or till the onion is candy gentle, stirring occasionally.

Commercial
Step 2

Add undrained green chilies, tomatoes, and dried oregano (if utilizing). Heat thru, stirring occasionally. Poke in new oregano (if utilizing), flooring pepper, and salt. Again at this time.

Nutrition Info

Serving Size:

2/3 cup

Per Serving:

49 calories; protein 1.9g; carbohydrates 7.8g; dietary fiber 2.3g; sugars 4.2g; beefy 1.8g; saturated beefy 0.3g; vitamin a iu 621.7IU; vitamin c 28.7mg; folate 40mcg; calcium 40.7mg; iron 0.6mg; magnesium 24.6mg; potassium 401.1mg; sodium 112.4mg.

Exchanges:

1 1/2 vegetable

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