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Tuesday, July 29, 2014

Seasoned Summer Squash & Tomatoes with Cheese

If you are rolling in an abundance of summer squash and vine ripe tomatoes count yourself lucky! And give this recipe a try. Simple squash and tomatoes are perfect lightly grilled and topped with cheese. Make a big batch and serve up seconds without guilt, this is a taste good feels good bite of summer. Reach for this tasty treat when the carb cravings come calling.


 Seasoned Summer Squash & Tomatoes with Cheese

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).

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