Provençal Zucchini and Yellow Squash Medley
ingredients
1 Tbsp. olive oil
1/2 cup chopped onion
1 large zucchini, cut into
1-inch cubes
1 large yellow squash, cut into
2 garlic cloves, minced
1 tsp. herbs de Provence*
1/2 cup halved cherry tomatoes
Salt and pepper to taste
1/4 cup reduced-fat feta cheese
* Herbs de Provence can be found bottled in the spice section. It is a blend of dried basil, fennel seed, marjoram, rosemary, sage, summer savory, and thyme. If the mix is unavailable, use one or two of these herbs to equal 1 tsp.
preparation
1. Preheat oven broiler. Heat the oil in a large skillet over medium-high heat. Add the onion, and sauté for 3 minutes. Add the zucchini and yellow squash, and sauté for 5 to 6 minutes. Add the garlic, and sauté for 2 more minutes.
2. Add the herbs de Provence, cherry tomatoes, and salt and pepper. Transfer the vegetable mixture to a casserole dish. Sprinkle with feta cheese.
3. Place the casserole dish under the broiler for a few minutes until the feta cheese melts.
nutrition
Serving size: 1/2 cup
Vegetable exchanges: 2
Fat exchanges: 1
Amount Per Serving
Calories: 90
Calories From Fat: 45
Total Fat: 5 grams
Saturated Fat: 1.3 grams
Cholesterol: 0 milligrams
Sodium: 130 milligrams (without added salt)
Total Carbohydrate: 9 grams
Dietary Fiber: 3 grams
Sugars: 5 grams
Protein: 4 grams
