Try this Summer Squash with Asiago Cheese recipe, or contribute your own.
Suggest a better descriptionMelt the margerine in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, for 1 minute, or until soft.
Add the zucchini, yellow squash, broth, salt, and pepper. Bring to a simmer over medium heat. Cover and simmer, stirring occasionally, for 6 minutes, or until the zucchini and squash are tender. Remove from heat. Sprinkle with cheese.
Makes 4 servings. Per serving, Nutritional facts: 120 calories, 9g fat, 2.5g saturated fat, 5g protein, 5g carboydrate, 2g dietary fiber, 10 mg cholesterol, 140mg sodium
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 150 | ||
Calories from Fat: 90 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 34.3mg | 11 % | |
Sodium 162.7mg | 6 % | |
Potassium 346.4mg | 9 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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