Mix it up with zucchini, freshly chopped tomato, or shredded carrots for color and added nutrition. -- Virginia Willis, for Evening Edge
Hands on time: 5 minutes Total time: 10 minutes Serves: 4
1 tablespoon canola oil 1 medium onion, preferably Vidalia, diced 4 medium summer squash, sliced 8 small okra pods, sliced Coarse salt and freshly ground black pepper
Heat the oil in large skillet. Add onion and cook until clear and translucent. Add the yellow squash and okra continue cooking over medium heat, stirring until squash begins to soften. Season with salt and pepper. Cover and continue cooking over low heat until just tender, about 5 to 7 minutes.
Per serving: 100 calories (percent of calories from fat, 36), 3 grams protein, 13 grams carbohydrates, 5 grams fiber, 4 grams fat (trace saturated fat), no cholesterol, 7 milligrams sodium.
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