Home Recipes Summer Squash Saute

Quick & Healthy Summer Meal


  • 1 lb. summer squash, green and yellow
  • 2 tbsp. olive oil
  • 1 large onion, chopped (about 1 cup)
  • 1 small red bell pepper, chopped
  • 2 tbsp. basil
  • 1 cup cherry tomatoes
  • 2 cloves garlic, chopped
  • 1/2 cup coarsely grated Parmesan cheese (2 tbsp. per serving)


  • Wash and trim ends of squash
  • Cut lengthwise and then cut horizontally in half-inch slices
  • Pieces should be bite-size (they’ll shrink when you cook them)
  • Heat oil in a deep frying pan
  • Sauté onion, pepper, and garlic
  • Add squash and stir, about three minutes until tender
  • Add basil and whole cherry tomatoes
  • Stir just until tomatoes are heated and ready to pop, about two to three minutes longer
  • Sprinkle with Parmesan cheese and serve immediately

Makes Four Servings

Each serving contains about 149 calories, 10 g fat (3 g saturated fat) 7 mg cholesterol, 176 mg sodium, 11 g carbohydrate, 3 g dietary fiber, 6 g sugars, and 6 g protein.

Putting it over a cup of whole wheat spaghetti adds 174 calories, 1 g fat, O g cholesterol, 4 mg sodium, 37 g carbohydrate, 6 g dietary fiber, 1 g sugars, and 7 g protein.

Recipe courtesy of  Barnabas Health 


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