Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Cutting the squash into rather thick slices helps it retain a bit of fresh snap after it's sautéed.

Hannah Klinger
Recipe by Cooking Light June 2016

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Credit: Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add zucchini; sauté 4 minutes or until crisp-tender. Place zucchini in a bowl. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add yellow squash; sauté 4 minutes or until crisp-tender. Add yellow squash and remaining ingredients to zucchini, and toss to combine.

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Nutrition Facts

91 calories; fat 6.6g; saturated fat 0.8g; mono fat 4.3g; poly fat 1.2g; protein 3g; carbohydrates 7g; fiber 2g; iron 1mg; sodium 128mg; calcium 42mg; sugars 4g.
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