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Ingredients
2 zucchini, about 1 pound, ends trimmed
2 yellow squash, about 1 pound, ends trimmed
1 large onion, about ½ pound, peeled
6 small tomatoes, about ¾ pound, cored
½ pound fresh spinach
3 tablespoons olive oil
1 teaspoon finely minced garlic
1 bay leaf
1 sprig fresh thyme or ½ teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
29 grams carbs; 216 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 7 grams fiber; 1021 milligrams sodium; 6 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the zucchini and yellow squash lengthwise into quarters. Cut the pieces crosswise into ½-inch pieces. There should be about 3 ½ cups of each vegetable.
- Step 2
Cut the onion into ½-inch or slightly smaller pieces. There should be about 2 cups.
- Step 3
Cut each tomato into quarters. Cut the quarters into ½-inch pieces. There should be about 2 ½ cups.
- Step 4
Check the spinach to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and spin or pat dry.
- Step 5
Heat the oil in a skillet and add the garlic and onions. Cook, stirring occasionally, until onion is wilted.
- Step 6
Add the zucchini, yellow squash, bay leaf, thyme, salt and pepper and stir.
- Step 7
Cook about 5 minutes or slightly less and add the tomatoes. Cover and cook, stirring occasionally, about 10 minutes.
- Step 8
Add the spinach to the vegetables and stir. Cover and cook about 4 minutes.
- Step 9
Remove bay leaf and serve.
Private Notes
Comments
Can you freeze this?