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Sautéed Summer Squash with Rosemary and Garlic

Prep time 7 mins
Cook time 7 mins
Yield 2 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. 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