Ingredients30 m servings 140 cals
- Whisk the soy milk, soy sauce, honey, and Cheddar cheese together in a small bowl; set aside.
- Heat the olive oil in a large saucepan over medium heat; cook the zucchini, squash, and bell pepper in the hot oil, stirring occasionally, for about 3 minutes. Pour the soy milk mixture over the vegetables. Increase heat to high and bring the mixture to a boil. Reduce heat to medium-low; cook and stir until the vegetables are tender, about 5 minutes. Season with salt and pepper to serve.
Per Serving: 140 calories; 8.7 g fat; 10.9 g carbohydrates; 6.4 g protein; 15 mg cholesterol; 654 mg sodium. Full nutrition
ReviewsRead all reviews 5
This had such common ingredients for my household, that I had to give it a whirl! The soymilk scared me, but it came out with great results! I doubled the gravy mix, (necessary), and thickened...
I was going to saute my yellow squash and zucchini for dinner, but thought it would be boring. I found this recipe and was SO glad I did! It turned out fantastic and I had all the ingredients at...
okay, but would recommend not using so much sauce and if you like your veggies a little crunky like me don't cook as long.
We weren't too thrilled with this in our house, but it's probably personal preference. I also think I was expecting it to taste and look different. I have no idea why--the soy sauce should've ...