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Ingredients
3 tomatoes, about ½ pound
2 yellow squash, about ½ pound, ends trimmed
2 zucchini, about 1 pound, ends trimmed
2 tablespoons olive oil
½ cup coarsely chopped onion
1 small clove garlic, peeled
Salt to taste if desired
Freshly ground pepper to taste
½ teaspoon finely chopped fresh thyme or half the amount dried
½ teaspoon finely chopped fresh rosemary or half the amount dried
3 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
15 grams carbs; 127 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 601 milligrams sodium; 3 grams protein; 6 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 away and discard the core of each tomato. Cut each tomato into ½-inch cubes. There should be almost 2 cups.
- Step 2
Cut the yellow squash into 1-inch cubes. There should be about 2 cups.
- Step 3
Cut the zucchini into 1-inch cubes. There should be about 3 cups.
- Step 4
Heat the oil in a skillet and add the onion and garlic. Cook, stirring, until onion is wilted. Add the tomatoes, squash, zucchini, salt and pepper. Cook, stirring, about 3 minutes. Sprinkle with thyme, rosemary and parsley and stir. Cover closely and cook 5 minutes.
Private Notes