Summer Squash Medley

 Ingredients:

• 1 tablespoon cooking oil (vegetable, olive or canola oil)
• 3 yellow summer squash or zucchinis, small and sliced (use 2-4 squash)
• 1 can diced Italian tomatoes (14.5 ounces)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste (optional)
• 2 tablespoons Parmesan cheese (grated)*

 Directions:

1. In large skillet, heat oil for about 1 minute, until bubbling.
2. To heated oil, add summer squash and zucchini.
3. Cook on medium heat until tender for about 10 minutes, stirring often.
4. Add tomatoes, and simmer for 5 minutes.
5. Season with garlic powder to taste.
6. Add salt and pepper, if desired.
7. Serve warm, topped with Parmesan cheese.

 Allergy Warning:

This recipe contains milk:

*If you are allergic to milk-based cheese, try soy-based cheese or other dairy free alternative.

 Cut Down on Choking:

For kids 2- 4 years old, serve food in the following ways:

• Cut vegetables into half-inch pieces.