Summer Squash Saute

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 30
  • Calories from fat: 42%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 3.9g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 144mg
  • Calcium: 0.0mg

Ingredients

  • Olive oil-flavored vegetable cooking spray
  • 1/2 teaspoon olive oil
  • 1 small yellow squash, sliced
  • 1 small zucchini, sliced
  • 1 clove garlic, minced
  • 2 tablespoons canned no-salt-added beef broth, undiluted
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons chopped fresh parsley

Preparation

  1. Coat a small nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add yellow squash and zucchini; saute 2 minutes. Add garlic; saute 1 minute. Stir in beef broth, salt, and pepper. Cover and cook 3 minutes or until squash is tender. Sprinkle with parsley.
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