Summer Squash...another one.
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 190.1
- Total Fat: 10.6 g
- Cholesterol: 20.7 mg
- Sodium: 268.7 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.4 g
- Protein: 3.6 g
View full nutritional breakdown of Summer Squash...another one. calories by ingredient
Introduction
Another recipe to help use up the abundant summer squash and zucchini during the summer months. Carbs are low, could adjust ingrediants to make carbs even lower. Can also substitute any summer squash for zucchini and lessen the potatoes. Easy recipe to adjust to taste. Another recipe to help use up the abundant summer squash and zucchini during the summer months. Carbs are low, could adjust ingrediants to make carbs even lower. Can also substitute any summer squash for zucchini and lessen the potatoes. Easy recipe to adjust to taste.Number of Servings: 12
Ingredients
-
Garlic, 2 cloves
Parsley, .5 cup
Rosemary, 3 tbsp
Salt, 1 tsp
Pepper, black, 1 tsp
Zucchini, 4 cup, sliced
*Summer Squash, 4 cup, sliced
*Potato, raw, 4 cup diced
Onions, raw, 2 cup, chopped
Butter, unsalted, 1 stick
Bread crumbs, dry, grated, plain, 1 cup
Olive Oil, 2 tbsp
Directions
Cube potatoes, zucchini, summer squash and blanche just until tender.
Dice onions, garlic and saute in olive oil. Add salt, pepper and rosemary and mix well.
Add potatoes, and all squash and mix well. Add butter, melt and mix. Sprinkle bread crumbs on top, cover and let simmer until potatoes and squash are tender.
Taste test. Adjust salt and pepper as desired.
This recipe amount served about a cup to 7 people with about 5 cups left over.
Number of Servings: 12
Recipe submitted by SparkPeople user FROGGER1973.
Dice onions, garlic and saute in olive oil. Add salt, pepper and rosemary and mix well.
Add potatoes, and all squash and mix well. Add butter, melt and mix. Sprinkle bread crumbs on top, cover and let simmer until potatoes and squash are tender.
Taste test. Adjust salt and pepper as desired.
This recipe amount served about a cup to 7 people with about 5 cups left over.
Number of Servings: 12
Recipe submitted by SparkPeople user FROGGER1973.