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Add a photoServings: 6
Ingredients
- 1 lb Young, tender summer squash
- 4 x Bell peppers
- 1 sm Onion
- 2 Tbsp. Butter
- 1 pt Fresh cream Salt and pepper
- 1 Tbsp. Finely grated Parmesan cheese (optional)
Directions
- 1. Slice the summer squash and peppers as thinly as possible and finely chop the onion.
- 2. Heat the butter in a ceramic casserole dish over medium heat. Add in the vegetables. Cover and cook till tender, about 12 min.
- 3. Stir in the cream and sprinkle with salt and pepper. Heat till warm. If you like, add in a tbs. of finely grated Parmesan cheese.
- WINE: LOS REYES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 6 servings | |
| Calories 116 | |
| Calories from Fat 39 | 34% |
| Total Fat 4.49g | 6% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 185mg | 8% |
| Potassium 359mg | 10% |
| Total Carbs 16.7g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.78g | 3% |
| Protein 2.72g | 4% |
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