Skillet Garlic-Parmesan Zucchini Squash and Tomatoes
Skillet Garlic-Parmesan Zucchini Squash and Tomatoes is a gluten free and primal side dish. One portion of this dish contains approximately 6g of protein, 8g of fat, and a total of 117 calories. This recipe serves 5. For $1.4 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, olive oil, yellow squash, and a few other things to make it today. It is brought to you by Cooking Classy. This recipe is liked by 28 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is rather bad. Similar recipes include Skillet Garlic-Parmesan Zucchini Squash and Tomatoes, Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes, and Skillet Lemon Parmesan Chicken Zucchini and Squash.
Servings: 5
Ingredients:
1 Tbsp butter
3/4 tsp garlic powder
1 1/2 cups grape tomatoes
3/4 tsp Italian seasoning
1 Tbsp olive oil
1/2 cup finely shredded parmesan cheese
Salt and freshly ground black pepper
12 oz . yellow squash (about 2 medium), diced into 1/2-inch pieces
12 oz . zucchini (about 2 medium), diced into 1/2-inch pieces
Equipment:
frying pan
Cooking instruction summary:
Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes. Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper). Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer. Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.Recipe source: Cooking Classy
Step by step:
1. Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat.
2. Add in zucchini and squash and saute 2 minutes.
3. Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper). Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer. Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top.
4. Serve warm.Recipe source: Cooking Classy
Nutrition Information:
covered percent of daily need
