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Diabetes & Endocrinology Associates, P.C. Georgia's leading specialist in diabetes and endocrinology care
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Provencal Zucchini and Yellow Squash Medley
*posted 04/05/2012

1 Tbsp. olive oil
1/2 cup chopped onion
1 large zucchini, cut into 1-inch cubes
1 large yellow squash, cut into 1-inch cubes
2 garlic cloves, minced
1 tsp. herbs de Provence*
1/2 cup halved cherry tomatoes
Salt and pepper to taste
1/4 cup reduced-fat feta cheese

* Herbs de Provence can be found bottled in the spice section. It is a blend of dried basil, fennel seed, marjoram, rosemary, sage, summer savory, and thyme. If the mix is unavailable, use one or two of these herbs to equal 1 tsp.

1. Preheat oven broiler. Heat the oil in a large skillet over medium-high heat. Add the onion, and sauté for 3 minutes. Add the zucchini and yellow squash, and sauté for 5 to 6 minutes. Add the garlic, and sauté for 2 more minutes.
2. Add the herbs de Provence, cherry tomatoes, and salt and pepper. Transfer the vegetable mixture to a casserole dish. Sprinkle with feta cheese.
3. Place the casserole dish under the broiler for a few minutes until the feta cheese melts.

Nutritional Info
Amount per Serving
Calories: 90
Calories From Fat: 45
Total Fat: 5 grams
Saturated Fat: 1.3 grams
Cholesterol: 0 milligrams
Sodium: 130 milligrams (without added salt)
Total Carbohydrate: 9 grams
Dietary Fiber: 3 grams
Sugars: 5 grams
Protein: 4 grams

Adapted from Diabetes Forecast


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