
How To Make Skillet Garlic-Parmesan Zucchini Squash and Tomatoes
Garlic-parmesan zucchini is a fresh side dish that is made even more vibrant by the squash and tomatoes. This colorful blend is the perfect summer combo.
Serves:
Ingredients
- 1tbspolive oil
- 1tbspbutter
- 12ozzucchini,diced into ½ inch pieces
- 12ozyellow squash,diced into ½ inch pieces
- 1½cupsgrape tomatoes
- ¾tspItalian Seasoning
- ¾tspgarlic powder
- salt and freshly ground black pepper
- ½cupparmesan cheese,finely shredded
Instructions
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Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes.Â
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Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste.Â
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Continue to saute for 3 to 5 minutes longer, tossing occasionally, until squash is tender and tomatoes are beginning to burst.Â
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Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.
Nutrition
- Calories:Â 154.29kcal
- Fat:Â 9.27g
- Saturated Fat:Â 4.37g
- Trans Fat:Â 0.09g
- Monounsaturated Fat:Â 3.72g
- Polyunsaturated Fat:Â 0.60g
- Carbohydrates:Â 12.56g
- Fiber:Â 2.59g
- Sugar:Â 3.22g
- Protein:Â 7.33g
- Cholesterol:Â 16.22mg
- Sodium:Â 488.89mg
- Calcium:Â 221.52mg
- Potassium:Â 567.67mg
- Iron:Â 1.28mg
- Vitamin A: 91.76µg
- Vitamin C:Â 26.94mg
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