Zucchini Provencale serves 2

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Zucchini Provencale

 

2 tablespoons chopped onion

1 tablespoon canola oil

1 small zucchini, cubed

1 small yellow summer squash, cubed

1/4 cup chopped green pepper

1 garlic clove, minced

1/8 teaspoon salt

dash pepper

1 medium tomato, cut into wedges

1 tablespoon grated Parmesan cheese

 

In a small nonstick skillet, saute onion in oil until

tender. Stir in the zucchini, yellow squash, green

pepper, garlic, salt and pepper. Cover and cook over

low heat for 5 to 6 minutes or until vegetables are

almost tender. Stir in tomatoes; heat through.

Sprinkle with Parmesan cheese. Serves 2.

 

 

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