Zucchini and Yellow Squash, Southwestern Style

(9)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
One Zucchini, Sliced on the bias 1/4" thickOne Summer Squash, Sliced on the bias 1/4" thickOne tsp Extra Virgin Olive Oil1/2 tsp Chili Powder (I prefer homemade or Texas Style, which isn't so spicy but has lots of flavor)Clove Minced Garlic (optional)Dash Cayenne Pepper (optional if you like it spicy)Dash SaltDash Black Pepper
Directions
Slice your zucchini and squash on the bias. Heat oil in non stick skillet until it just about shimmers. Add chili powder and garlic & cayenne (if using) to oil and stir until fragrant, about 30 seconds. Add squash and zucchini and toss until coated with chili powder / garlic / oil. Sautee until tender, tossing often. Serve immediately.

Number of Servings: 2

Recipe submitted by SparkPeople user SCRAPKAT.

Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 47.7
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 88.2 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.4 g

Member Reviews
  • MKLOMBARD333
    Recipe looked great, as did the ease of preparation. However, when we went to eat it, we weren't fans. Not even a little bit. - 6/23/15
  • CD1945721
    This is wonderful I just used yellow squash that's all I had.
    Thanks - 9/23/11
  • BLESSEDMAZARS
    Love using up my zucchini and squash this way! Thanks! - 3/24/10
  • BRYNNG
    Oh...forgot the garlic...but it was STILL awesome! Thank you for sharing! - 7/8/09
  • AMANDA_WISE
    Yummy!! - 3/3/08
  • TTFN-JENN
    I didn't stick with this recipe, I made my own, but I NEVER would have thought to fix it if it weren't for your recipe! Thanks so much for the insperation! - 9/27/07
  • JCHANEY1
    wonderful mix of flavors. Still getting lots of summer squash from the garden - 9/16/07