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Savory Summer Squash

Chef.Foodie's picture
Ingredients
  Zucchini/Crookneck, / patty pan squash 2 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Dry basil 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Sour cream 1 Cup (16 tbs)
  All purpose flour 1 Tablespoon
Directions

Insert shredding disc in food processor.
Cut squash in pieces to fit the feed tube; shred.
In a wide frying pan, combine butter, water, salt, basil, pepper, and garlic powder.
Mix in squash.
Cover and cook over medium heat until squash is just tender (about 5 minutes).
Remove cover for the last minute or two to evaporate most of the liquid.
Meanwhile, mix sour cream with flour until smooth; stir into squash.
Bring to a boil, stirring until blended into a smooth sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Summer, Everyday
Restriction: 
Vegetarian
Ingredient: 
Squash

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4.104165
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1056 Calories from Fat 816

% Daily Value*

Total Fat 93 g142.9%

Saturated Fat 55.7 g278.6%

Trans Fat 0 g

Cholesterol 240.5 mg80.2%

Sodium 1256.6 mg52.4%

Total Carbohydrates 52 g17.3%

Dietary Fiber 11.5 g45.9%

Sugars 24 g

Protein 18 g36.5%

Vitamin A 95.6% Vitamin C 263.2%

Calcium 45.9% Iron 29.7%

*Based on a 2000 Calorie diet

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Savory Summer Squash Recipe