Vegetable oil spray
1/8 tsp pepper
12 ounces yellow summer squash, thinly sliced
1/8 tsp salt
½ cup shredded carrots
2 Tbsp snipped fresh parsley
½ cup finely chopped green bell pepper
¼ cup shredded reduced-fat sharp Cheddar cheese
½ tsp dried Oregano
2 Tbsp plain dry bread crumbs
1. Preheat the broiler.
2. Heat a large nonstick or ovenproof skillet over medium-high heat. Remove skillet from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame).
3. Cook the squash, carrots, bell pepper, oregano and pepper for 6 minutes, or until the squash is tender-crisp, stirring frequently. Remove from the heat.
4. Sprinkle with the salt, parsley and cheese. Top with the bread crumbs.
5. If using a nonstick skillet, cover the handle with aluminum foil to prevent discoloration. Broil 3 to 4 inches from the heat for 30 to 45 seconds, or until the bread crumbs begin to lightly brown.
Prep Time: 20-30 minutes
Serves: 4 (½ cup)
Cook Time: 10 minutes