Diabetic Cooking


Summer Squash Skillet



  • 2 tablespoons butter
  • 1 medium sweet or yellow onion, thinly sliced and separated into rings
  • 2 medium zucchini or yellow squash or 1 of each, sliced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large tomato, chopped
  • 1/4 cup chopped fresh basil
  • 2 tablespoons grated Parmesan cheese


Melt butter in large skillet over medium-high heat. Add onion; stir to coat with butter. Cover; cook 3 minutes. Uncover; reduce heat to medium; cook and stir about 3 minutes or until onion is golden brown.

Add squash, salt, and pepper. Cover; cook 5 minutes, stirring once. Add tomato; cook uncovered about 2 minutes or until squash is tender. Stir in basil and sprinkle with cheese.

Yield: 4 servings. Serving size: 2/3 cup.

Nutrition Facts Per Serving:
Calories: 97, Carbohydrates: 7 g, Protein: 3 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 18 mg, Sodium: 551 mg, Fiber: 2 g

Exchanges per serving: 1 1/2 Fat, 1 Vegetable.

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