|
|
Summer Squash with Fresh Herbs
|
 |
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
A great way to really taste the delicate flavors of these vegetables.
|
 |
|
Diet Types: Low Calorie, Low Carbohydrate, Low Fat, Low Sodium, Vegan, Vegetarian
|
|
|
Ingredients:
1/4 cup water or vegetable broth1/3 cup minced red onion2-3 cloves garlic, minced2 cups diced fresh tomatoes2 cups sliced zucchini1/2 cup red bell pepper, chopped small1/2 teaspoon minced fresh oregano1 tablespoon minced fresh basil
|
|
|
Serves: 4
|
|
|
Cooking Time: Under 30 minutes |
|
| Instructions: |
| In a large skillet over medium-high heat, heat water or broth to simmering; add onion and sauté 3 minutes, stirring frequently.
Add garlic, tomatoes, zucchini and bell pepper. Cover and
cook until zucchini is soft, about 5 minutes.
Add oregano and basil; cook, uncovered, 3 minutes.
Serve warm or cold.
|
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
|
| Amount Per Serving |
|
Calories 46
Calories from Fat 4
|
|
|
% Daily Value*
|
| | Total Fat 0g | 1% | | | Saturated Fat 0g | 0% | | | Mono Fat 0g | | | | Sodium 12mg | 1% | | | Total Carbs 11g | 4% | | | Dietary Fiber 3g | 12% | | | Protein 2g | | | | Iron | 6% | | | Calcium | 3% | | | Vitamin B-6 | 10% | | | Vitamin C | 65% | | | Vitamin E | 3% | | | Vitamin A | 19% | | | Selenium | 2% | | | Manganese | 15% | | | Copper | 10% | | | Zinc | 2% | | | Pantothenic acid | 4% | | | Niacin | 6% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 9% | | | Potassium | 14% | | | Phosphorus | 7% | | | Magnesium | 9% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
