Sauteed Zucchini & Summer Squash
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 60.2
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 5.6 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.6 g
- Protein: 1.4 g
View full nutritional breakdown of Sauteed Zucchini & Summer Squash calories by ingredient
Introduction
I used 2 small zucchini (2 cup equivalent). You can use either oregano or marjoram, I prefer oreganoSlice Squash and Zucchini lengthwise, then again (until they're about 1/4" thick). Cut in half crosswise I used 2 small zucchini (2 cup equivalent). You can use either oregano or marjoram, I prefer oregano
Slice Squash and Zucchini lengthwise, then again (until they're about 1/4" thick). Cut in half crosswise
Number of Servings: 6
Ingredients
-
2 cup Zuchini (by RIGOURTORTOIS)
2 medium Summer Squash
2 tbsp Extra Virgin Olive Oil
1 tbsp Oregano, ground
2 tsp Garlic minced ready-to-use - 1 tsp (5 g) - 1/2 tsp = 1 clove - Spice Select (by MAMAVEE2)
1 tbsp Marjoram, dried
1-2 tbsp soy sauce
Directions
Heat 1 T oil in pan over medium high heat.
-Add half the zucchini and summer squash, cook until golden brown (10-12 minutes). Remove to plate to keep warm.
-Repeat with remaining zucchini and squash. Return first batch zucchini/squash to pan.
-Add in remaining ingredients, Cook, toss 1-2 minutes until thoroughly mixed and yummy smelling. Add salt and pepper to taste.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MKLOMBARD333.
-Add half the zucchini and summer squash, cook until golden brown (10-12 minutes). Remove to plate to keep warm.
-Repeat with remaining zucchini and squash. Return first batch zucchini/squash to pan.
-Add in remaining ingredients, Cook, toss 1-2 minutes until thoroughly mixed and yummy smelling. Add salt and pepper to taste.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MKLOMBARD333.