• 1 tablespoon olive oil, divided
  • 3 cups combination sliced zucchini and yellow squash
  • 1 cup sliced onion
  • 1 cup halved cherry tomatoes
  • 1/3 cup minced fresh mint leaves
  • 1 tablespoon fresh lemon juice
  • 1 (4.75 oz) can prepared eggplant caponata
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper


  1. In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.
  2. Remove the zucchini-yellow squash saute to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.

Recipe Yield: Yield: 4 (1 cup) servings

Nutritional Information Per Serving:

Calories: 105
Fat: 6 grams
Fiber: 4 grams
Sodium: 299 milligrams
Protein: 2 grams
Carbohydrates: 11 grams
Sugars: 7 grams

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Diabetic Exchanges

2 Vegetable, 1 Fat

Book Title: Express Lane Diabetic Cooking

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