Ingredients
2 cups halved pattypan squash1 medium onion, halved and sliced2 teaspoons canola oil2 garlic cloves, minced1 small sweet red pepper, cut into 1/2-inch pieces1 cup sliced fresh mushrooms1 medium tomato, chopped1/2 teaspoon salt1/2 teaspoon Italian seasoning1/8 teaspoon pepper2 tablespoons shredded Parmesan cheese
Preparation
In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes.
Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.
