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Summer Squash

Photo: Oxmoor House

 

Yield Serves 4 (serving size: 3/4 cup)

Ingredients

  • 1 large zucchini
  • 1 large yellow squash
  • 2 tablespoons olive oil
  • 1 teaspoon thyme leaves
  • 1 garlic clove, grated
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 77
  • fat 6.9 g
  • satfat 1 g
  • sodium 150 mg

How to Make It

  1. Cut 1 large zucchini and 1 large yellow squash into 3 x 1/2-inch pieces to equal 2 cups of each. Steam 4 minutes. Toss with 2 tablespoons olive oil, 1 teaspoon thyme leaves, 1 grated garlic clove, and 1/4 teaspoon kosher salt.
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