- Serves: Serves 4; 1/2 cup per serving
12 ounces yellow summer squash, thinly sliced
1/2 cup shredded carrots
1/2 cup finely chopped green bell pepper
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon pepper
1/8 teaspoon salt
2 tablespoons snipped fresh parsley
1/4 cup shredded reduced-fat sharp Cheddar cheese
2 tablespoons plain dry bread crumbs
Preheat the broiler.
Heat a large nonstick or ovenproof skillet over medium-high heat. Remove skillet from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the squash, carrots, bell pepper, oregano, and pepper for 6 minutes, or until the squash is tender-crisp, stirring frequently. Remove from the heat. Sprinkle with the salt, parsley, and cheese. Top with the bread crumbs.
If using a nonstick skillet, cover the handle with aluminum foil to prevent discoloration. Broil 3 to 4 inches from the heat for 30 to 45 seconds, or until the bread crumbs begin to lightly brown.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 1.5 g
- Saturated Fat
- 1 g
- Trans Fat
- Polyunsaturated Fat
- Monounsaturated Fat
- 0.5 g
- 4 mg
- 155 mg
- 8 g
- 2 g
- 3 g
- 4 g
Dietary Exchanges: 1/2 other carbohydrate, 1/2 fat
This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.