Squash is a versatile and tasty vegetable. It can help build your immune system thanks to its antioxidant vitamin C and magnesium. It boasts anti-inflammatory qualities and a number of other health positives.
Recipe: Baked Summer Squash
Yield: 6 servings
2 pounds of summer squash (zucchini, patty pan or yellow crookneck squash)
¼ cup olive oil
½ cup grated Parmesan cheese
1/3 cup plain bread crumbs
½ teaspoon salt
¼ teaspoon freshly grown pepper
Preheat the oven to 350 degrees F.
Remove the squash stem ends and slice the squash cross-wise in ¼-inch-thick rounds. Toss with the olive oil.
In a small bowl, combine the bread crumbs, Parmesan, salt and pepper. Arrange the squash rounds in a 9 x 12-inch rectangular baking dish or 10-inch pie plate. Sprinkle the bread crumb mixture over the squash.
Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minuets until the top is bubbling and crispy.
Calories — 150
Total fat — 11 g
Saturated fat — 2.5 g
Cholesterol — 4 mg
Sodium — 341 mg
Carbohydrate — 9 g
Fiber — 2 g
Protein — 5 g
Nutrition Information Per Serving
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Source: the Karen Yontz Women’s Cardiac Awareness Center
The information presented in this site is intended for general information and educational purposes. It is not intended to replace the advice of your own physician. Contact your physician if you believe you have a health problem.