Nutty Summer Squash with Asiago Cheese

By cushey27

Summer squash couldn't be better! Chopped walnuts ans asiago, an Italian cheese with a nutty, rich flavor, add a surprise crunch to this delightful veggie dish

Ingredients

• The South Beach Diet Cookbook pg 152
• 2 teaspoons trans-free margarine
• 2 large cloves garlic, minced
• 1 medium zucchini, cut into 3" strips
• 1 medium yellow summer squash, cut into 3" spears
• 2 tablespoons chicken or vegetable broth
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup chopped walnuts, toasted
• 1/3 cup (1 1/2 ounces) shredded Asiago cheese

Preparation

Step 1

1. Melt the margarine in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, for 1 minute, or until soft.

2. Add the zucchini, yellow squash, broth, salt and pepper. Bring to a simmer over medium heat.

3. Cover and simmer, stirring occasionally, for 6 minutes, or until the zucchini and squash are tender. Remove from the heat.

4. Sprinkle with the walnuts and cheese.

Source: South Beach

Per serving: 120 Cals, 9 g fat, 2 1/2 g saturated fat, 5 g protein, 5 g carbs, 2 g dietary fiber, 10mg cholesterol, 140mg sodium