Try this Sautéed zucchini and squash recipe, or contribute your own.
Suggest a better descriptionThinly slice the zucchini, squash, and onion. Discard the ends of each. Consider investing in a vegetable slicer for easy and quick slicing!
In a skillet, combine all ingredients and mix well. Here’s my favorite skillet that I use regularly for most family dinners.
Cook on medium to high heat for about 5-10 minutes and stir regularly until all vegetables are slightly browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (896g) | ||
Recipe Makes: 1 | ||
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Calories: 169 | ||
Calories from Fat: 14 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 632.8mg | 22 % | |
Potassium 2214.8mg | 58 % | |
Total Carbohydrate 36.5g | 11 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 26g | ||
Protein 10.7g | 15 % | |
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: 169
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