Summer Squash Provencal Recipe

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Summer Squash Provencal
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  1. In a small nonstick skillet, saute onion in oil until tender. Stir in the zucchini, yellow squash, green pepper, garlic, salt and pepper. Cover and cook over low heat for 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Sprinkle with Parmesan cheese. Yield: 2 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 94.97 Kcal (398 kJ)
Calories from fat 69.67 Kcal
% Daily Value*
Total Fat 7.74g 12%
Cholesterol 2.2mg 1%
Sodium 193.84mg 8%
Potassium 228.03mg 5%
Total Carbs 5.08g 2%
Sugars 2.66g 11%
Dietary Fiber 1.29g 5%
Protein 2.11g 4%
Vitamin C 26.5mg 44%
Iron 0.1mg 1%
Calcium 42.2mg 4%
Amount Per 100 g
Calories 88.7 Kcal (371 kJ)
Calories from fat 65.08 Kcal
% Daily Value*
Total Fat 7.23g 12%
Cholesterol 2.05mg 1%
Sodium 181.05mg 8%
Potassium 212.98mg 5%
Total Carbs 4.75g 2%
Sugars 2.48g 11%
Dietary Fiber 1.2g 5%
Protein 1.97g 4%
Vitamin C 24.8mg 44%
Iron 0.1mg 1%
Calcium 39.4mg 4%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
  • 3

Good Points

  • saturated fat free,
  • low cholesterol

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