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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (344g) Recipe makes 4 servings |
||
| Calories 197 | ||
| Calories from Fat 99 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.1g | 17% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 407mg | 16% | |
| Potassium 803mg | 22% | |
| Total Carbohydrate 14.0g | 4% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 7.2g | ||
| Protein 13.1g | 26% | |
Ingredients
- 1-2 tablespoon olive oil
- 1 onion, sliced
- 3-4 tomatoes, sliced
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 1 cup parmesan cheese
Directions
1
Heat olive oil in large skillet.2
Add onions and saute until just a little soft.3
Add zucchini, tomatoes, and yellow squash and cook, stirring occasionally, until the squash is soft and the tomatoes liquefying.4
Top with Parmesan cheese and allow to melt.5
Serve, perhaps with brown rice or as a side dish.
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