Stewed Tomatoes, Zucchini and Patty Pan Squash
A late summer, early fall dish, Stewed Tomatoes, Zucchini and Patty Pan Squash, is deliciously simple and easy. Every bite is like tasting the best of summer!
Servings: 4 servings
Calories: 81kcal
Ingredients
- 1 tablespoon olive oil
- 2 medium pattypan squash cut into wedges
- 2 medium zucchini sliced into fourths
- 2 medium tomatoes diced (or a handful of bright red cherry tomatoes, halved)
- ¼ medium yellow onion diced
- ⅛-1/4 teaspoon dried red chili peppers
- ¼ teaspoon dried basil or 2 large leaves, fresh
- ¼ teaspoon dried oregano or 2 sprigs, fresh
- salt and freshly ground pepper to taste
Instructions
- Heat olive oil in the skillet and add squash, tomatoes, onion and dried herbs (if using fresh herbs, wait until the dish is nearly finished before adding). Saute for about a minute. Add ¼ cup water and cover skillet. Reduce heat and cook slowly until squash is soft, about 10 minutes.
Nutrition
Serving: 1g | Calories: 81kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 81mg | Fiber: 3g | Sugar: 6g