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:

Quickview
117k Calories
5g Protein
8g Total Fat
6g Carbs
5% Health Score
Limit These
Calories
117k
6%

Fat
8g
13%

  Saturated Fat
3g
22%

Carbohydrates
6g
2%

  Sugar
4g
5%

Cholesterol
12mg
4%

Sodium
383mg
17%

Get Enough Of These
Protein
5g
11%

Vitamin C
29mg
36%

Vitamin A
798IU
16%

Vitamin B6
0.31mg
16%

Manganese
0.31mg
16%

Calcium
149mg
15%

Potassium
480mg
14%

Phosphorus
134mg
13%

Vitamin B2
0.21mg
12%

Vitamin K
12µg
12%

Folate
44µg
11%

Magnesium
34mg
9%

Fiber
2g
8%

Vitamin E
0.95mg
6%

Vitamin B1
0.09mg
6%

Zinc
0.79mg
5%

Copper
0.1mg
5%

Vitamin B3
0.95mg
5%

Iron
0.84mg
5%

Selenium
2µg
4%

Vitamin B5
0.34mg
3%

Vitamin B12
0.12µg
2%

covered percent of daily need
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Food Trivia

The word vegetable has no scientific definition, so it’s still acceptable to call a tomato a vegetable.

Food Joke

Age is important only if you're cheese and wine.

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