Sautéed Summer Squash

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Sautéed Summer Squash calories by ingredient


Introduction

Fresh summer squashes and broccoli with onion, garlic, and parsley Fresh summer squashes and broccoli with onion, garlic, and parsley
Number of Servings: 4

Ingredients

    1 small to medium zucchini, halved lengthwise and sliced
    1 small to medium yellow crookneck squash, halved lengthwise and sliced
    1/2 cup finely chopped broccoli florets
    1 tablespoon extra virgin olive oil
    1 tablespoon unsalted butter
    8 thin slices onion (red, white, or yellow)
    2 cloves garlic, mined
    1 tablespoon fresh flat leaf parsley, finely chopped

Tips

Any veggies you have can be used. A sprinkling of grated Parmesan or Pecorino Romano is nice also. Salt and pepper are added to taste.


Directions

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.