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
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Nutritional Information
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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
- Trim and cut the yellow squash and zucchini into 1/4-inch slices. Cut the tomatoes into 1-inch cubes.
- 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.
- 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