Mixed Squash Bake
Easy baked dish that can be baking while you prepare the entree.

Servings: 6

• 1 tablespoon olive oil
• 2 yellow squash, sliced
• 2 zucchini, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves crushed garlic
• 1 (16 ounce) can diced tomatoes
• 1/2 teaspoon dried basil
• 2 teaspoons dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Preheat oven to 325 degrees F. In a large sauté pan heat olive oil over medium heat. Add squash, zucchini, onion, green bell pepper, and garlic. Sauté until all vegetables are soft. Add tomatoes with juice. Season with basil, oregano, salt, and pepper.

Transfer ingredients to a glass baking dish. Bake for 20 minutes in the preheated oven. Sprinkle with Parmesan cheese and bake another 10 minutes.

Per Serving: 88 Calories; 4g Fat (34.4% calories from fat); 1g Saturated Fat; 4g Protein; 12g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 319mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.

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