Sautéed Summer Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small to medium zucchini, halved lengthwise and sliced1 small to medium yellow crookneck squash, halved lengthwise and sliced1/2 cup finely chopped broccoli florets1 tablespoon extra virgin olive oil1 tablespoon unsalted butter8 thin slices onion (red, white, or yellow)2 cloves garlic, mined1 tablespoon fresh flat leaf parsley, finely chopped
Heat large skillet (I used cast iron) over medium heat and add olive oil and butter. Add onion and cook until softened. Add garlic and cook for another 30 to 60 seconds or until fragrant but not browned. Add broccoli and cook for 1 to 2 minutes. Add squash slices and stir fry for about 3 to 5 minutes until slightly softened but still with a bite. Remove from heat and sprinkle with chopped parsley.
Serving Size: Makes 4 servings, about 1/2 to 3/4 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user EILEENNP.
Serving Size: Makes 4 servings, about 1/2 to 3/4 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user EILEENNP.
Nutritional Info Amount Per Serving
- Calories: 88.1
- Total Fat: 6.5 g
- Cholesterol: 7.8 mg
- Sodium: 7.8 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 2.7 g
- Protein: 1.6 g
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