Summer flavors such as tomato and sweet red pepper complement sauteed squash in this lovely side. A sprinkle of shredded Parmesan cheese makes it savory and special. —Taste of Home Test Kitchen
Pattypan Saute
Pattypan Saute
Prep Time
15 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 2 cups halved pattypan squash
- 1 medium onion, halved and sliced
- 2 teaspoons canola oil
- 2 garlic cloves, minced
- 1 small sweet red pepper, cut into 1/2-inch pieces
- 1 cup sliced fresh mushrooms
- 1 medium tomato, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon pepper
- 2 tablespoons shredded Parmesan cheese
Directions
- In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes.
- Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.
Nutrition Facts
3/4 cup: 73 calories, 3g fat (1g saturated fat), 2mg cholesterol, 343mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
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