Yellow Summer Squash With Yogurt
|Summer squash||2 Pound|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Chopped dill||2 Tablespoon|
|Lemon juice||3 Teaspoon|
|Yogurt||2⁄3 Cup (10.67 tbs)|
|Chopped parsley||2 Tablespoon|
Cut, unpeeled, into quarters, lengthwise.
Cut squash into long, thin strips three inch by one half inch.
In a ten inch skillet, heat two tablespoons oil over medium heat.
Add onion and saute until golden and tender about 5 minutes.
Add strips of squash, salt, paprika, dill and lemon juice.
Cover and simmer over low heat for 10 to 15 minutes, stirring occasionally.
Remove cover and continue to cook over medium heat, stirring occasionally, until squash is tender.
Remove from heat.
Stir in yogurt (do not reheat or yogurt will curdle).
Pour into serving dish and garnish with two tablespoons of chopped parsley.
Serving size: Complete recipe
Calories 569 Calories from Fat 330
% Daily Value*
Total Fat 38 g57.7%
Saturated Fat 7.6 g38%
Trans Fat 0 g
Cholesterol 19.6 mg6.5%
Sodium 1095.7 mg45.7%
Total Carbohydrates 52 g17.2%
Dietary Fiber 14 g55.8%
Sugars 31.2 g
Protein 19 g38.9%
Vitamin A 162.6% Vitamin C 391.7%
Calcium 44.7% Iron 43.7%
*Based on a 2000 Calorie diet