Squash and Pepper Skillet
Mom knew how to get us to eat our vegetables-she’d serve
this colorful blend of fresh zucchini, summer squash and
peppers! It’s tasty enough to please the whole family and
makes a wonderful potluck addition.
Uses less fat, sugar or salt. Includes Nutritional Analysis
and Diabetic Exchanges.
1 medium onion, thinly sliced
1 tablespoon olive or vegetable oil
5 medium zucchini, sliced
3 medium yellow summer squash, sliced
1 small sweet red or green pepper, julienned
1 garlic clove, minced
Salt and pepper to taste
In a skillet, saute onion in oil until tender. Add the
zucchini, yellow squash, red pepper and garlic; stir-fry for
12-15 minutes or until vegetables are crisp-tender. Season
with salt and pepper. Yield: 8 servings.
Nutritional Analysis: One serving (prepared without salt)
equals 53 calories, 7 mg sodium, 0 cholesterol,
8 gm carbohydrate, 3 gm protein, 2 gm fat, 3 gm fiber.
Diabetic Exchanges: 1 vegetable, 1/2 fat.