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Squash and Mushroom Sauté

Prep time 9 mins
Cook time 20 mins
Yield 4 servings (serving size: 3/4 cup)
It's important to cut all the vegetables about the same size and thickness so they cook evenly.

Ingredients

  • 1 large yellow squash
  • 2 medium zucchini
  • Cooking spray
  • 1 teaspoon olive oil
  • 2 cups halved mushrooms (about 6 ounces)
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh cilantro

Nutrition Information

  • calories 61
  • fat 2.6 g
  • satfat 0.4 g
  • protein 3.5 g
  • carbohydrate 7.6 g
  • cholesterol 0 mg
  • iron 1.3 mg
  • sodium 405 mg
  • caloriesfromfat 34 %
  • fiber 2.8 g
  • calcium 29 mg

How to Make It

  1. Quarter squash and zucchini lengthwise, and cut into slices; set aside.

  2. Heat olive oil in a large nonstick skillet coated with cooking spray over high heat. Add mushrooms; sauté 5 minutes, or until mushrooms are tender. Remove from pan, and keep warm.

  3. Add squash and zucchini to pan; sauté 13 minutes or until tender and squash is browned in spots. Add mushrooms to squash mixture; cook 1 minute. Add sesame oil, soy sauce, and cilantro. Toss gently.

Oxmoor House Healthy Eating Collection