Summer Squash Sauté
Seves 6
Time 15 min
Quick cooking is the secret to this side dish's super-fresh taste. Serve it warm or room temperature, and use leftovers in omelets or add to a marinara sauce for pasta.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 5 cloves garlic, sliced
- 2 yellow squash, halved and sliced into half-moons
- 1 zucchini, halved and sliced into half-moons
- 2 cups halved red and/or yellow grape tomatoes
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh oregano
Method
In a large skillet, heat olive oil over medium-high heat.
Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Add yellow squash, zucchini, salt and pepper and cook, stirring occasionally, until vegetables begin to soften, about 3 minutes.
Stir in the tomatoes and continue cooking just until vegetables are tender and begin to release their liquid, about 3 more minutes.
Remove from heat and stir in the oregano.
Nutritional Info:
Per serving: 45 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 5g carbohydrates (2g dietary fiber, 2g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 5 cloves garlic, sliced
- 2 yellow squash, halved and sliced into half-moons
- 1 zucchini, halved and sliced into half-moons
- 2 cups halved red and/or yellow grape tomatoes
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh oregano