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Sauteed Summer Squash

Healthy.Eater's picture
Ingredients
  Yellow squash 8 Ounce, shredded (2 Small Size)
  Zucchini 8 Ounce, shredded (2 Small Size)
  Salt 1⁄4 Teaspoon
  Unsalted butter/Margarine 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Radishes 12 Medium, thinly sliced (1 Bunch)
  Lemon juice 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Minced parsley 1⁄4 Cup (4 tbs)
  Minced fresh mint/Basil / 2 teaspoons mint flakes / dried basil, crumbled 2 Tablespoon
Directions

1 Place the yellow squash and zucchini in a colander and sprinkle with the salt. Let drain for 12 minutes, then press out the excess water.
2 In a 10-inch nonstick skillet, melt the butter over moderately high heat. Stir in the garlic and radishes and saute, stirring constantly, for 1 minute. Add the yellow squash, zucchini, lemon juice, and pepperand saute another2 minutes, stirring constantly, until the vegetables are hot but still crunchy. Stir in the parsley and mint and cook 30 seconds more.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Interest: 
Summer, Healthy
Ingredient: 
Vegetable

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 246 Calories from Fat 115

% Daily Value*

Total Fat 14 g21%

Saturated Fat 7.9 g39.7%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 571 mg23.8%

Total Carbohydrates 29 g9.7%

Dietary Fiber 10 g39.9%

Sugars 11.1 g

Protein 9 g17.5%

Vitamin A 67.6% Vitamin C 157.2%

Calcium 18.3% Iron 23.1%

*Based on a 2000 Calorie diet

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Sauteed Summer Squash Recipe