Try this Squash Saute recipe, or contribute your own.
Suggest a better descriptionIn 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 red and yellow 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.
Serve with quinoa, brown rice, or whole wheat pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (117g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 67 | ||
Calories from Fat: 32 (48%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 148.5mg | 5 % | |
Potassium 282.7mg | 7 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 5.9g | ||
Protein 1.8g | 3 % | |
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: 67
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.