Summer Squash Toss

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4 users rated this recipe an average rating of 2.0
  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Start to Finish: 25 mins
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Summer Squash Toss
Ingredients
1
red onion, cut into thin wedges
1
tablespoon olive oil or vegetable oil
3
zucchini and/or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (about 5 cups)
1/2
teaspoon salt
1/4
teaspoon black pepper
2
tablespoons snipped fresh basil, thyme, and/or Italian parsley
2
ounces goat cheese, crumbled
Directions
  1. In a very large skillet cook onion in hot oil over medium-high heat for 7 minutes, stirring occasionally. Add zucchini, salt, and pepper to skillet; reduce heat to medium. Cook, uncovered, about 8 minutes or until vegetables are crisp-tender, stirring occasionally. Sprinkle with herb and cheese.
Nutrition Facts (Summer Squash Toss)
    Per serving:
  • 52 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 2 g monounsatured fat),
  • 3 mg chol.,
  • 179 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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