Sautéed Summer Squash with Rosemary and Garlic

recipe
Here's a superquick side dish that lets you take advantage of garden-fresh rosemary, squash, and zucchini. Substitute any fresh herb you have on hand.

Yield:

2 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 73
Fat 4.9 g
Satfat 0.7 g
Protein 2.3 g
Carbohydrate 7.0 g
Cholesterol 0 mg
Iron 0.7 mg
Sodium 302 mg
Caloriesfromfat 60 %
Fiber 2.1 g
Calcium 34 mg

Ingredients

2 teaspoons olive oil
1 1/2 cups (1/4-inch) sliced zucchini (about 1 large)
1 1/2 cups (1/4-inch) sliced yellow squash (about 2 medium)
2 garlic cloves, minced
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and squash; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Reduce heat to low. Add rosemary, salt, and pepper; sauté 1 minute. Serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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