CINDY'S PARMESAN SQUASH
3 tablespoons butter
2 pounds zucchini and yellow squash, 6 medium
1 medium onion, 4 ounces
Salt and pepper, to taste
1 ounce parmesan cheese, 1/4 cup
Cut the squash in half lengthwise, then into half moons. Slice the onion in slivers. Sauté the squash and onion in butter in a large skillet over high heat, stirring frequently, until most of the liquid evaporates and the squash starts to brown slightly. Turn down the heat to about medium-high and continue cooking until tender, stirring often. Season to taste then sprinkle the cheese over the squash. Cover the pan for a couple minutes to melt the cheese.
Makes about 6 servings
Do not freeze
Per Serving: 99 Calories; 7g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
I got this recipe from my sister, Cindy. She served it at a family get-together and it was so simple and tasty. You can cut down the carbs a little by using a small instead of a medium onion. You'll still get that nice touch of flavor and shave off 1 net carb per serving.
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