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Summer Squash Saute

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Ingredients
  Summer squash 1 Pound, peeled, seeded, and cut in cubes
  Oil 2 Tablespoon
  Onion 1 , minced
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄8 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Minced parsley 1 Teaspoon
  Tomato puree 1⁄4 Cup (4 tbs)
  Vinegar 1 Tablespoon
  Beef bouillon 2 Tablespoon
Directions

Parboil squash in salted water and drain (allowing 1/2 teaspoon salt per quart of water).
Saute in oil the onion, garlic, salt, pepper, and parsley.
Do not brown; add tomato puree, vinegar, and bouillon.
Simmer skillet mixture for a few minutes; add squash.
Cover.
Simmer until liquid is reduced; serve hot

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Interest: 
Summer
Ingredient: 
Vegetable
Servings: 
4

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 107 Calories from Fat 69

% Daily Value*

Total Fat 8 g12%

Saturated Fat 1.1 g5.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 93.6 mg3.9%

Total Carbohydrates 9 g3%

Dietary Fiber 2.2 g8.8%

Sugars 4.7 g

Protein 2 g4.4%

Vitamin A 8.1% Vitamin C 42.3%

Calcium 3.3% Iron 4.9%

*Based on a 2000 Calorie diet

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Summer Squash Saute Recipe