Name: Diabetic Summer Squash Side Dish Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 1/2 cups
Ingredients: 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

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Ingredients

Preparation time:
10 minutesCooking 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

Directions

Yield:
3 1/2 cups

Serving size:
1/2 cup

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.

Calories: 33 calories, Carbohydrates: 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.