Heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, garlic, salt, and pepper; sauté 5 minutes. Add tomato and sauté 2 minutes or until vegetables are tender. Sprinkle with cheese. Serve immediately.
Yield: 4 (3/4 cup) servings. WW points: 1 pt.
I keep a jar of minced garlic in the fridge to use for quicker meals. Still tastes great to me! If you grow squash, zucchini, and tomatoes in a garden, this is a very tasty recipe to make and is easy on the wallet.
Source: This recipe is from one of my Weight Watchers cookbooks.
This sounds great and I am going to try it!
A similar one I make a lot (I love squash!) is to
cook sliced yellow and zucchini in a little water, add
trans-fat free margarine, salt, and pepper, and
slice thinly and add a half or so of an onion. Cook til
onion and squash are soft. Yummy!
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