Squash and Mushroom Sauté

Oxmoor House
It's important to cut all the vegetables about the same size and thickness so they cook evenly.
4 servings (serving size: 3/4 cup)


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1 large yellow squash
2 medium zucchini
Cooking spray
1 teaspoon olive oil
2 cups halved mushrooms (about 6 ounces)
1 teaspoon toasted sesame oil
3 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh cilantro


Prep: 9 Minutes
Cook: 20 Minutes

Quarter squash and zucchini lengthwise, and cut into slices; set aside.

Heat olive oil in a large nonstick skillet coated with cooking spray over high heat. Add mushrooms; sauté 5 minutes, or until mushrooms are tender. Remove from pan, and keep warm.

Add squash and zucchini to pan; sauté 13 minutes or until tender and squash is browned in spots. Add mushrooms to squash mixture; cook 1 minute. Add sesame oil, soy sauce, and cilantro. Toss gently.

Created date

March 2010

Nutritional Information

Calories 61
Fat 2.6 g
Satfat 0.4 g
Protein 3.5 g
Carbohydrate 7.6 g
Cholesterol 0 mg
Iron 1.3 mg
Sodium 405 mg
Caloriesfromfat 34 %
Fiber 2.8 g
Calcium 29 mg