Sautéed Squash Ribbons

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 109.9
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 588.4 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.3 g

View full nutritional breakdown of Sautéed Squash Ribbons calories by ingredient
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Introduction

Easy dish to make. Light and flavorful Easy dish to make. Light and flavorful
Number of Servings: 4

Ingredients

    1 clove Garlic, minced
    1 tsp grated lemon zest plus 1 tbsp lemon juice
    4 (6-8 oz) yellow squash or zucchini (or combine both), trimmed
    2 tbsp plus 1 tsp Olive Oil
    1 tsp Salt
    1 tsp Pepper, black
    1 1/2 tbsp Parsley, chopped

Directions

Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave each squash lengthwise into ribbons: shave off three ribbons from one side, then turn squash 90° and shave off three more ribbons. Continue to turn and shave ribbons until you reach seeds; discard core.

Whisk 2 tablespoons oil, 1/2 teaspoon salt, 1/8 teaspoon pepper, and lemon zest into garlic/lemon juice mixture.

Heat remaining 1 teaspoon oil in 12 inch nonstick skillet over medium high heat until just smoking. Add squash and cook, tossing occasionally with tongs, until squash is softened and is translucent, 3 to 4 minutes. Transfer squash to bowl with dressing, add parsley, and toss to coat. Season with salt and pepper to taste. Transfer to a serving platter and serve immediately.

Serving Size: Makes 4 servings

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