Seasoned Summer Squash & Tomatoes with CheeseIngredients
1 pound yellow summer squash or zucchini
3-4 large vine ripe tomatoes
1 teaspoon olive oil
1 tablespoon Mexican seasoning blend
2 tablespoons crumbled goat cheese or shredded Monterey Jack cheese
Wash squash. Trim ends from squash; cut squash in half lengthwise. In a medium bowl combine squash and oil; toss gently to coat. Wash tomatoes, remove blossom ends and slice 1/2-inch thick.
Place squash, cut sides down, on the greased rack of an uncovered grill directly over medium heat. Grill tomato slices until juices release. Layer squash and tomatoes on a serving plate. Sprinkle with Mexican Seasoning blend and cheese. Serve warm.
Per serving (1/4 of recipe): 54 calories; 2 grams protein, 5 grams carbohydrate and 4 grams fat (1 saturated).