|Olive oil||2 Tablespoon|
|Yellow onions||2 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Summer squash||6 Small, sliced in 1/2 inch thick rounds|
|Fresh tomatoes||3 Large, cored and cut into eighths|
|Water||3⁄4 Cup (12 tbs)|
|Fresh basil leaves||5 , finely chopped|
|Freshly ground black pepper||To Taste|
Heat oil in saucepan over medium heat.
Add onion and garlic and saute 2 to 3 minutes, or until onion is wilted but not brown.
Add squash, tomatoes, water, basil, salt, and pepper.
Cover pan and cook approximately 10 minutes, or until squash is tender.
Serving size: Complete recipe
Calories 643 Calories from Fat 293
% Daily Value*
Total Fat 33 g51.3%
Saturated Fat 4.8 g24.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 447.4 mg18.6%
Total Carbohydrates 83 g27.7%
Dietary Fiber 23.7 g94.8%
Sugars 40.4 g
Protein 21 g42.3%
Vitamin A 143.4% Vitamin C 455.8%
Calcium 26.3% Iron 35.4%
*Based on a 2000 Calorie diet