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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 88.2
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 655.8 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.2 g

View full nutritional breakdown of Italian Squash & Tomatoes calories by ingredient
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Italian Squash & Tomatoes

Submitted by: KARLAKRAFTS

Introduction

I had a similar dish at Phillips Seafood in D.C. years ago. I liked it so much, I set out to make my own rendition. I like it as a side for fish, just like I had it originally. My mom likes it over pasta. My husband adds parmesan cheese and red pepper flakes. Anyway you serve this dish, it is a delicious and light way to get your veggies! I had a similar dish at Phillips Seafood in D.C. years ago. I liked it so much, I set out to make my own rendition. I like it as a side for fish, just like I had it originally. My mom likes it over pasta. My husband adds parmesan cheese and red pepper flakes. Anyway you serve this dish, it is a delicious and light way to get your veggies!
Number of Servings: 3

Ingredients

    Olive Oil, 1 1tsp (or spray)
    Yellow Squash, 1/2 cup, sliced
    Zucchini, 1/2 cup, sliced
    Onions, raw, 3 slice, large (1/4" thick) separated into rings
    Del Monte Diced Tomatoes, Pasta Style, 14,1/2 oz can
    salt
    course ground black pepper
    ground cayenne

Directions

Spray a wok or skillet with olive oil. Heat to medium high. Add onion rings and stir fry 2 minutes. Add squash and zucchini, continue stir frying another 5 minutes or until veggies begin to brown. Season lightly with salt, course ground black pepper and cayenne. Add can of tomatoes. Continue to stir and simmer until veggies are soft and liquid is reduced, 10-15 minutes. Eat all you want and feel good about it!

Number of Servings: 3

Recipe submitted by SparkPeople user KARLAKRAFTS.






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