Squash, Peppers, & Onion Sautee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
1/4 cup olive oil3 Summer Squash, sliced on the bias 3 Zucchini, sliced on the bias3 bell peppers, cut into strips (I used 1 red, 1 gold, and 1 orange)1 large vidalia onion, sliced thinly1 tablespoon unsalted butterJuice of 1 orangezest of 1 orange, minced1/4 cup balsamic vinegar1/4 cup parmesan CheeseSalt & Pepper to taste
Spray medium sautee pan with pan spray, and cook onions and butter on medium-high heat, stirring frequently, until onions are soft and slightly darkened in color. (Add 1-2 tablespoons of water if needed to keep pan from sticking.) Set aside.
In a large sautee pan or wok, sautee squash, zucchini, and peppers in oil until they start to soften. Add carmelized onions, orange juice, and balsamic vinegar. Reduce heat and simmer 10 minutes. Stir in Parmesan cheese. Add salt & pepper to taste.
Serving Size: makes 12 1/2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user WHOZANNE.
In a large sautee pan or wok, sautee squash, zucchini, and peppers in oil until they start to soften. Add carmelized onions, orange juice, and balsamic vinegar. Reduce heat and simmer 10 minutes. Stir in Parmesan cheese. Add salt & pepper to taste.
Serving Size: makes 12 1/2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user WHOZANNE.
Nutritional Info Amount Per Serving
- Calories: 90.5
- Total Fat: 6.2 g
- Cholesterol: 4.2 mg
- Sodium: 42.5 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.8 g
- Protein: 1.9 g
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