Try this Creole Summer Squash recipe, or contribute your own.
Suggest a better description1. SAUTE ONIONS IN BUTTER, MARGARINE OR SALAD OIL UNTIL TENDER. 2. COMBINE SAUTEED ONIONS, SQUASH, AND WATER. 3. BRING TO A BOIL. COVER; REDUCE HEAT; SIMMER 10 MINUTES. 4. ADD TOMATOES, SALT, SUGAR, BLACK PEPPER, GARLIC, AND PARSLEY. 5. BRING TO A BOIL. REDUCE HEAT; SIMMER 5 MINUTES. NOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS. NOTE: 2. IN STEP 2, 21 LB FRESH SUMMER SQUASH A.P. WILL YIELD 20 LB SLICED SUMMER SQUASH. NOTE: 3. IN STEP 2, 20 LB FROZEN, SLICED SUMMER SQUASH MAY BE USED. SIMMER 5 MINUTES IN STEP 3. NOTE: 4. IN STEP 4, 3 TSP (3 CLOVES) DRY GARLIC, MINCED MAY BE USED. SEE RECIPE NO. A01700. NOTE: 5. IN STEP 4, 1/4 CUP DEHYDRATED PARSLEY MAY BE USED. NOTE: 6. IN STEP 4, 3 OZ FRESH PARSLEY A.P. WILL YIELD 2 OZ CHOPPED PARSLEY. NOTE: 7. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: Q06200 SERVING SIZE: 2/3 CUP (4 From the
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 27 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.4mg | 0 % | |
Potassium 86.6mg | 2 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 5.3g | ||
Protein 0.7g | 1 % | |
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: 27
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