Summer Squash and Tomatoes Recipe

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Ingredients:

Serving

6 tomatoes, peeled and sliced
3 medium onions, peeled and sliced
3 crookneck yellow squash, sliced (zucchini can be used)
1 garlic clove, minced
1/4 cup olive oil
1 cup bouillon
2 tsp salt
1/2 tsp pepper
1/2 tsp dill
1/2 tsp tarragon
1/3 cup fresh parsley, finely chopped

Directions:

Heat oven to 400°F
Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
Remove from heat and drain.
Heat garlic in olive oil in large skillet.
Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
Transfer the mixture to a 6 quart casserole dish.
Add bouillon, salt and pepper. Bake for 1 hour or until squash is tender.
Stir in dill and tarragon.
Sprinkle top with parsley.
Return to oven and bake 10 minutes more.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	92.24 Kcal (386 kJ)
Calories from fat	63.27 Kcal
		% Daily Value*
Total Fat	7.03g	11%
Sodium	666.38mg	28%
Potassium	208.17mg	4%
Total Carbs	6.26g	2%
Sugars	3.07g	12%
Dietary Fiber	1.41g	6%
Protein	1.6g	3%
Vitamin C	12.8mg	21%
Iron	0.2mg	1%
Calcium	20.9mg	2%

Amount Per 100 g
Calories	71.28 Kcal (298 kJ)
Calories from fat	48.89 Kcal
		% Daily Value*
Total Fat	5.43g	11%
Sodium	514.93mg	28%
Potassium	160.86mg	4%
Total Carbs	4.84g	2%
Sugars	2.38g	12%
Dietary Fiber	1.09g	6%
Protein	1.24g	3%
Vitamin C	9.9mg	21%
Iron	0.1mg	1%
Calcium	16.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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