Squash and Zucchini With Hot Peppers and Herbs
- Total Time
- 20 minutes
- Rating
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Ingredients
- 4small yellow squash, about 2 pounds
- 6small zucchini, about 2 pounds
- 8ripe plum tomatoes, about 1½ pounds
- 4tablespoons olive oil
- 2cups coarsely chopped onions
- 1tablespoon finely chopped garlic
- 1teaspoon finely chopped jalapeno peppers
- 4sprigs fresh thyme, broken into ½-inch lengths, or 1 teaspoon dried
- 1bay leaf
- Salt and freshly ground pepper to taste
- 2tablespoons chopped fresh basil
Nutritional analysis per serving (8 servings)
201 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 4 grams protein; 1083 milligrams sodium
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
Trim and cut the yellow squash and zucchini into ¼-inch slices. Cut the tomatoes into 1-inch cubes.
- Step 2
Heat the oil in a large skillet and add the zucchini and yellow squash. Cook over high heat, stirring gently, until cooked but still firm, about 5 minutes. Add the onions, garlic and jalapeno peppers and toss to blend.
- Step 3
Add the thyme, bay leaf, tomatoes, salt and pepper. Stir to blend and cook, tossing and turning, about 5 minutes. Add the basil and stir. Remove the bay leaf and serve hot.
Private Notes