3 c. zucchini, sliced
3 c. yellow squash, sliced
2 c. onion, sliced
2 T. olive oil
1 c. spaghetti sauce
½ c. part skim mozzarella cheese
Wash and slice zucchini and yellow squash to approximately 1/8 inch thick. Saute sliced onion in olive oil and then add the sliced zucchini and squash in skillet until they start to soften. Add spaghetti sauce to skillet and stir to mix. Sprinkle mozzarella cheese over top. Cover skillet and reduce heat to let cheese melt and uncover to allow excess moisture to evaporate.
Makes 6 servings.
Nutrition Information: 140 calories; 8 g fat; 5 mg cholesterol; 270 mg sodium; 12 g carbohydrates; 3 g fiber; and 5 g protein
Chickasaw Nation Nutrition Services
This material was funded by the USDA's Food Stamp Program. This institution is an equal opportunity employer and provider.