Squash and Zucchini With Hot Peppers and Herbs
Published June 27, 1989
- Total Time
- 20 minutes
- Rating
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Ingredients
4 small yellow squash, about 2 pounds
6 small zucchini, about 2 pounds
8 ripe plum tomatoes, about 1 ½ pounds
4 tablespoons olive oil
2 cups coarsely chopped onions
1 tablespoon finely chopped garlic
1 teaspoon finely chopped jalapeno peppers
4 sprigs fresh thyme, broken into ½-inch lengths, or 1 teaspoon dried
1 bay leaf
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh basil
Nutritional analysis per serving (6 to 8 servings)
25 grams carbs; 168 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 6 grams fiber; 846 milligrams sodium; 4 grams protein; 9 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
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