Savory Summer Squash
|Zucchini/Crookneck, / patty pan squash||2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dry basil||1⁄2 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
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.
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