Summer Squash Saute

Oxmoor House
2 servings.


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Olive oil-flavored vegetable cooking spray
1/2 teaspoon olive oil
1 small yellow squash, sliced
1 small zucchini, sliced
1 clove garlic, minced
2 tablespoons canned no-salt-added beef broth, undiluted
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons chopped fresh parsley


Coat a small nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add yellow squash and zucchini; saute 2 minutes. Add garlic; saute 1 minute. Stir in beef broth, salt, and pepper. Cover and cook 3 minutes or until squash is tender. Sprinkle with parsley.

Created date

August 2009

Nutritional Information

Calories 30
Caloriesfromfat 42 %
Fat 1.4 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.2 g
Carbohydrate 3.9 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 144 mg
Calcium 0.0 mg