Heart Healthy Squash and Tomato Salad Recipe
This vibrantly delicious, gluten-free salad features summer squash, zucchini, and wedged tomatoes for a light and refreshing forkful you won’t forget. This warm sautéed vegetable side dish comes together in less than 20 minutes.
Ingredients
Recipe yields 4 servings
1 Tbsp olive oil
1 small summer squash, cut into 1/4-inch thick coins
1 small zucchini, cut into 1/4-inch thick coins
1 small onion, sliced into 1/4-inch slices
1 Tbsp water
2 small tomatoes, cut into wedges
2 garlic cloves, minced
1/2 tsp dried oregano
1/8 tsp black pepper
Directions
Step 1
In a medium skillet, heat oil over medium heat. Add summer squash, zucchini, onion and water and cook, covered, for 6 to 8 minutes, or until squash is tender. Reduce heat to low and add remaining ingredients. Cook for 3 minutes, stirring occasionally, or until heated through.
Time: 20 minutes
Servings: 4
Calories: 30
Make this for:
Dietary Review:
Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:30
total fat:1g
sat fat:0g
cholesterol:0mg
sodium:6mg
total carb:5g
fibers:1g
proteins:1g
Thank you!