Summer Squash with Nuts & Asiago Cheese

  • 2 teaspoons olive oil
  • 2 large cloves garlic, minced
  • 1 medium zucchini, but into 3 inch strips
  • 1 medium yellow summer squash, cut into 3-inch spears
  • 2 tablespoons organic chicken or veggie broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup chopped walnuts, toasted
  • 1/3 cup shredded Asiago cheese

Heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring constantly, for 1 minute or until soft. Add the zucchini, yellow squash, broth, salt, and pepper. Bring to a simmer over medium heat. Cover and simmer, stirring occasionally, for 6 minutes, or until the zucchini and squash are tender. Remove from the heat. Sprinkle with the walnuts and cheese.

Makes 4 servings. Per serving: 120 calories; 9 g fat; 1.5 g sat fat; 5 g protein; 5 g carbohydrates; 2 g fiber.

Start the Conversation

no html. markdown allowed.

Who are you? or create new account below.

Name and email are used to identify you only, and helps us prevent spam. We respect your privacy.

must be a valid email

create a new password

Patient Portal