Ingredients

  • 4 small yellow squash, about 2 pounds
  • 6 small zucchini, about 2 pounds
  • 8 ripe plum tomatoes, about 1 1/2 pounds
  • 4 tablespoons olive oil
  • 2 cups coarsely chopped onions
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon finely chopped jalapeno peppers
  • 4 sprigs fresh thyme, broken into 1/2-inch lengths, or 1 teaspoon dried
  • 1 bay leaf
  • Salt and freshly ground pepper to taste
  • 2 tablespoons chopped fresh basil
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      204 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 4 grams protein; 517 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. Trim and cut the yellow squash and zucchini into 1/4-inch slices. Cut the tomatoes into 1-inch cubes.
  2. Heat the oil in a large skillet and add the zucchini and yellow squash. Cook over high heat, stirring gently, until cooked but still firm, about 5 minutes. Add the onions, garlic and jalapeno peppers and toss to blend.
  3. Add the thyme, bay leaf, tomatoes, salt and pepper. Stir to blend and cook, tossing and turning, about 5 minutes. Add the basil and stir. Remove the bay leaf and serve hot.

20 minutes

Dining and Cooking