Nutty Summer Squash with Asiago Cheese

(Originally posted by Blest)

I just picked up a lovely wedge of Asiago at Sam’s yesterday.  I’ve never bought that before, so I’m rather excited.  (simple pleasures, eh?)  I love zucchini and squash, so I think I may try this one tonight!

• 2 tsps trans-free margarine
• 2 large cloves garlic, minced
• 1 medium zucchini, cut into 3″ strips
• 1 medium yellow squash, cut into 3″ spears
• 2 Tbsps chicken or vegetable broth
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1/4 cup chopped walnuts, toasted
• 1/3 cup shredded Asiago cheese

 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.

Add the zucchini, yellow squash, broth, salt, and pepper. Bring to a simmer over medium heat. Cover and simmer, stirring occasionally, for 6 minutes, or until the zucchini and squash are tender.  Remove from the heat. Sprinkle with walnuts and cheese.

Makes 4 servings    120 calories   9g fat   5g protein  5g carbs   140mg sodium

A Phase 1 recipe from The South Beach Diet Cookbook