Vegetarian

My Summer vegetables is for Dinner.

My Summer vegetables takes 15 minutes to prepare.

My Summer vegetables takes 20 minutes to cook.

My Summer vegetables makes 6 servings.

The ingredients for My Summer vegetables are:

Large covered pot

2 cups each yellow crookneck and zucchini squash,
sliced paper thin or diced small.
(On my scale 1 lb and 4 ounces.)
I used 3 medium to small of each squash (immature seed size and still tender)
3 stalks celery, washed de-stringed and chopped or sliced thin....I got a weight of 4 ounces on my scale

1/2 cup tap water

1 can (14.5 ounce) Diced Tomatoes, Garlic & Onion
I used100 % Natural, Red Gold Brand

1 ounce bag pine nuts,

1.5 ounce bag flax seed


1/2 cup water

Here is how you make My Summer vegetables:

wash raw Vegetables. Slice thin or dice all squash. and celery stalks. ( I include the leaves). Place in a large saucepan (at least 3 quart size..or if you have it a 4 qt dutch oven. add water and tomatoes. I grind the pine nuts and flax seed before adding them; however they may be added after the tomatoes whole. place over high heat until mixture comes to a boil, reduce heat to a simmer and cook covered until squash is tenderServing Size: approximately 6.5 servings at 5 ounces eachNumber of Servings: 6.5Recipe submitted by SparkPeople user JANEINE.

The nutritional information for My Summer vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 91.5

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 288.9 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 3.5 g
• Protein: 3.3 g