Squash & Tomato Salad

Nutrition Facts

• Serving Size: about 1/2 cup
• Calories: 30
• Fat: 1g
• Saturated Fat: 0
• Cholesterol: 0
• Sodium: 6mg
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 1g

Ingredients

• 1 tsp olive oil
• 1 small summer squash, cut into 1/4-inch thick slices
• 1 small zucchini, cut into 1/4-inch-thick slices
• 1 small onion, cut into 1/4-inch wedges
• 1 Tbsp water
• 2 small tomatoes, cut into small wedges
• 2 garlic cloves, crushed
• 1/2 tsp dried oregano
• 1/8 tsp black pepper

Directions

1. In a medium skillet, heat oil over medium heat.
2. Add summer squash, zucchini, onion and water and cook, covered, for 6 to 8 minutes, or until squash is tender.
3. Reduce heat to low and add remaining ingredients. Cook for 3 minutes, stirring occasionally, or until heated through.

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