Side Dish

Nutty Summer Squash with Asiago Cheese (South Beach) is for Side Dish.

Nutty Summer Squash with Asiago Cheese (South Beach) takes 7 minutes to prepare.

Nutty Summer Squash with Asiago Cheese (South Beach) takes 7 minutes to cook.

Nutty Summer Squash with Asiago Cheese (South Beach) makes 4 servings.

The ingredients for Nutty Summer Squash with Asiago Cheese (South Beach) are:

2 tsp. smart balance
2 large garlic cloves, minced
1 medium zucchini, cut into 3" strips
1 medium yellow summer squash,cut into 3" spears
2 Tbsp. water (the original called for chicken or veggie broth)
1/8 tsp. salt
1/8 tsp. pepper
1/4 c. chopped walnuts, toasted
1/3 c. (1 1/2 oz.) shredded asiago cheese

Here is how you make Nutty Summer Squash with Asiago Cheese (South Beach):

Melt smart balance in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, for 1 min. or until soft. Add the zucchini, yellow squash, water, slat, and pepper. Bring to a simmer over medium heat. Cover and simmer, stirring occasionally, for 6 min. (that's when I toast the walnuts in a frying pan), or until the zucchini and squash are tender. Remove from the heat. Sprinkle with the walnuts and cheese.Number of Servings: 4Recipe submitted by SparkPeople user JDLANDER.

The nutritional information for Nutty Summer Squash with Asiago Cheese (South Beach) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 116.7

• Total Fat: 10.0 g
• Cholesterol: 7.5 mg
• Sodium: 202.5 mg
• Total Carbs: 3.3 g
• Dietary Fiber: 1.1 g
• Protein: 4.9 g

The dietary needs meet for Nutty Summer Squash with Asiago Cheese (South Beach) is Low Carb