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Summer Squash Toss

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  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Start to Finish: 25 mins

Summer Squash Toss

Ingredients

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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