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Name: Sauteed Summer Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 1 tsp Grated Lemon Zest; 2 tsp Lemon Juice; 1 Garlic clove, minced; 2 Yellow Squash and/or Zucchini; 2 tbsp Extra virgin olive oil; 1/4 tsp Salt; 1/8 tsp Pepper; 1 1/2 tbsp Fresh parsley, chopped, divided

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INGREDIENTS

1 tsp Grated Lemon Zest
2 tsp Lemon Juice
1 Garlic clove, minced
2 Yellow Squash and/or Zucchini
2 tbsp Extra virgin olive oil
1/4 tsp Salt
1/8 tsp Pepper
1 1/2 tbsp Fresh parsley, chopped, divided

INSTRUCTIONS

1. Combine lemon juice and garlic in large bowl and set aside for at least 10 min.

2. Using vegetable peeler, shave each squash lengthwise into ribbons: Peel off 3 ribbons from 1 side, then turn squash 90 degrees and peel off 3 more ribbons. Continue to turn and peelsquash until you reach seeds. Discard core.

3. Whisk 5 tsps oil, salt, pepper and lemon zest into garlic mixture.

4. Heat remaining 1 tsp oil in skillet over medium-high heat until just smoking. Add squash and cook, tossing occasionally with tongs, until squash has softenedis translucent, 3-4 min.

5. Transfer squash to bowl with dressing, add 1 tbsp parsley, and toss to coat. Season with salt pepper to taste. Sprinkle with remaining parsley when served.

NOTES

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Nutrition

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Serving Size: 1 Serving (12g)
Recipe Makes: 2 Servings

Calories: 61
Calories from Fat: 58 (95%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 11.7mg		0 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.8g
Protein 0.1g		0 %
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.

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Calories per serving: 61

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