Rating: 4 stars
21 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

This supereasy side can also be made with zucchini or a colorful combination of zucchini and yellow squash.

Judy Lockhart
Recipe by Cooking Light June 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
4 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.

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  • Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.

Nutrition Facts

84 calories; calories from fat 36%; fat 3.4g; saturated fat 1.4g; mono fat 1.4g; poly fat 0.3g; protein 4.5g; carbohydrates 10.4g; fiber 3.8g; cholesterol 5mg; iron 1mg; sodium 266mg; calcium 128mg.
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