Summer Squash Medley

25 min · Serves 6

Based on a recipe from University of Maryland Cooperative Extension Food Supplement Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 1small onion
• 14.8 mlolive oil
• 1½small yellow summer squash, sliced
• 1½small zucchini, sliced
• 1.2 mlgarlic powder
• salt and pepper (optional)
• 1 candiced Italian tomatoes
• 29.6 mlgrated Parmesan cheese

How to cook it

1. Warm the olive oil in a large skillet over medium heat.
2. Add the yellow squash, zucchini, and onion to the pan, cooking and stirring frequently for about 10 minutes until tender.
3. Stir in the canned diced tomatoes and let the mixture simmer for 5 minutes.
4. Sprinkle in 1/4 teaspoon of garlic powder, adding salt and black pepper to taste if desired.
5. Ladle into bowls while hot and garnish with the grated Parmesan cheese.

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