This fresh-tasting side dish of summer squash and zucchini goes well with chicken, pork or steak. But it's so colorful and flavorful that it might steal the spotlight from your entree.
INGREDIENTS
* 2 medium summer squash, halved and sliced * 2 medium zucchini, halved and sliced * 1/3 cup chopped onion * 1-1/2 teaspoons olive oil * 1 large plum tomato, diced * 1 tablespoon butter * 1/2 teaspoon lemon-pepper seasoning * 1/4 teaspoon garlic powder * 1/8 teaspoon salt * 1/2 cup shredded Monterey Jack cheese
SERVINGS 8 CATEGORY Low Fat PREP 5 min. COOK 20 min. TOTAL 25 min.
DIRECTIONS
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 INFO
Nutritional Analysis: 3/4 cup (prepared with reduced-fat butter and cheese) equals 55 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 123 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
