- 1 1/2 pounds baby yellow or green pattypan, zucchini, or crookneck squash (or a combination)
- 2 tablespoons butter or margarine
- 1/2 teaspoon dried thyme (optional)
- Salt and pepper
- calories 27
- caloriesfromfat 67 %
- protein 0.7 g
- fat 2 g
- satfat 1.2 g
- carbohydrate 2.1 g
- fiber 0.3 g
- sodium 20 mg
- cholesterol 5.2 mg
How to Make It
Rinse squash and trim off stem ends. Set on a rack over about 1 inch boiling water in a 14-inch wok or 5- to 6-quart pan. Cover and steam over high heat until vegetables are tender when pierced, about 8 minutes.
In an 11- to 12-inch frying pan over high heat, melt butter. Add squash and thyme. Shake pan, gently mixing ingredients until butter begins to brown, 2 to 3 minutes. Season to taste with salt and pepper.
Nutritional analysis per garnish serving.