Summer Squash Skillet

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Ingredients

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

Directions

Yield:
4 servings

Serving size:
2/3 cup

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.

Calories: 97 calories, 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.