Sautéed Summer Squash with Rosemary and Garlic

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

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Nutritional Information

Amount per serving
  • Calories: 73
  • Fat: 4.9g
  • Saturated fat: 0.7g
  • Protein: 2.3g
  • Carbohydrate: 7.0g
  • Cholesterol: 0mg
  • Iron: 0.7mg
  • Sodium: 302mg
  • Calories from fat: 60%
  • Fiber: 2.1g
  • Calcium: 34mg


  • 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


  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.
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