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- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 2 medium tomatoes, coarsely chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 small zucchini, cut into 1/2 inch slices
- 2 small yellow summer squash, cut into 1/2-inch slices
- 1 bay leaf
- 1/2 teaspoon dried basil
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 4.8g|
|Saturated Fat 0.8g|
|Total Carbohydrate 5.4g|
|Dietary Fiber 1.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|