Summer Squash Saute


  • 2 tsp. olive oil
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 cup diced seeded tomato (about 1 large)
  • 1/4 cup (1 oz.) fresh Parmesan cheese, shredded



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.

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By Pam McGrew (Guest Post)
July 24, 20080 found this helpful

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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