Sauteed Summer Squash with Thyme and Almonds

Cooking Light
Sauteed Summer Squash with Thyme and AlmondsRecipe

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Cutting the squash into rather thick slices helps it retain a bit of fresh snap after it's sautéed.

Serves 4 (serving size: about 1/2 cup)

Ingredients

+ Add To Shopping List
1 tablespoon extra-virgin olive oil, divided
1 large zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 large yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
1/4 cup sliced almonds, toasted
1 teaspoon chopped fresh thyme
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add zucchini; sauté 4 minutes or until crisp-tender. Place zucchini in a bowl. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add yellow squash; sauté 4 minutes or until crisp-tender. Add yellow squash and remaining ingredients to zucchini, and toss to combine.

Created date

April 2016

Nutritional Information

Calories 91
Fat 6.6 g
Satfat 0.8 g
Monofat 4.3 g
Polyfat 1.2 g
Protein 3 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 128 mg
Calcium 42 mg
Sugars 4 g
Est. Added Sugars 0 g