This stove-top version of squash with cheese is simple, tasty and lower in sodium than most other more complicated casserole versions.

2 servings: 115 mg. sodium per serving

1 cup chopped (1/2 inch) pieces zucchini squash
2 green onions, chopped
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1/16 teaspoon salt
2 teaspoons grated Parmesan cheese
1 Tablespoon healthy oil

Prep. Instructions

1. Combine pepper, basil and salt in a bowl.
2. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in 9 inch skillet over medium low heat. Add squash and onions. Cook until vegetables are tender, about 5 to 6 minutes, stirring often.

2. Add pepper, basil and salt. Stir to combine. Cook for 2 minutes, stirring constantly.

3. Sprinkle in the cheese. Stir to combine. Heat through and serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds