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Side dish summer squash

Preparation time: 10 minutes
Cooking time: approximately 7 minutes

 

Cooking spray
1 teaspoon olive oil
4 small yellow squash (approximately 5 inches long), quartered and sliced 1/4-inch thick (about 2 cups total)
2 medium zucchini (approximately 6-7 inches long), quartered and sliced 1/4-inch thick (about 2 cups total)
1 cup thinly sliced onion, separated into rings
3/4 teaspoon parslied garlic salt

Coat a cool, nonstick wok with cooking spray. Preheat wok, then add oil. When the oil is hot, add yellow squash, zucchini, and onion. Cook, stirring constantly, for 4-5 minutes, or until the squash is crisp-tender. Sprinkle with parslied garlic salt and toss to coat. Serve immediately.

Yield: 3 1/2 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 33
  Carbohydrate: 5 g
  Protein: 1 g
  Fat: 1 g
  Saturated fat: <1 g
  Sodium: 222 mg
  Fiber: 1 g
  Exchanges per serving: 1 vegetable
  Carbohydrate choices: 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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