Summer Squash Provencal

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Yields 9 servings

1 tbsp. extra virgin olive oil
1/2 c. white onion
1/2 c. green pepper
1/2 c. red pepper
1/2 c. gold pepper
1 tsp. garlic cloves, minced
2 c. yellow squash
2 c. zucchini
1/2 tbsp. fresh thyme
1 tbsp. Italian parsley, chopped
1 c. canned chopped tomatoes, including liquids
1/4 c. Parmesan cheese, shredded


Preheat oven to 350 degrees F.

Dice onions, peppers and squash into bite size pieces. In saute pan, heat oil and cook onions, garlic and peppers until tender. Add squash and continue cooking another 5 minutes.

Mix all ingredients into a baking dish and place in the oven. Continue cooking until the squash is tender, about 45 minutes.

Remove the pan from the oven and top with parmesan cheese and serve.

Calories 45; Fat 2.5g; Saturated Fat .5g; Cholesterol less than 5mg; Sodium 220mg; Carbohydrate 5g; Fiber 1g; Sugars 3g; Protein 2g