SPANISH SQUASH MEDLEY
2 medium summer squash, halved and sliced
2 medium zucchini, halved and sliced
1/3 cup onion
1-1/2 tsp. olive oil
1 large plum tomato, diced
1 Tbsp. butter
1/2 tsp. lemon-pepper seasoning
1/4 tsp. garlic powder
1/8 tsp. salt
1/2 cup shredded Monterrey Jack cheese (optional)
In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted. Yield: 8 servings. Nutritional Analysis: 3/4 cup (prepared with reduced-fat butter and cheese) equals 55 calories, 3 g fat (2 g saturated) 8 mg cholesterol, 123 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
2 medium summer squash, halved and sliced
2 medium zucchini, halved and sliced
1/3 cup onion
1-1/2 tsp. olive oil
1 large plum tomato, diced
1 Tbsp. butter
1/2 tsp. lemon-pepper seasoning
1/4 tsp. garlic powder
1/8 tsp. salt
1/2 cup shredded Monterrey Jack cheese (optional)
In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted. Yield: 8 servings. Nutritional Analysis: 3/4 cup (prepared with reduced-fat butter and cheese) equals 55 calories, 3 g fat (2 g saturated) 8 mg cholesterol, 123 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
