Try this Summer Squash and Tomatoes recipe, or contribute your own.
Suggest a better descriptionHeat skillet medium high with 1 TB oil. Add sliced squash and zucchini. Sear on the outside and cook for about 5 minutes. Take squash off of the stove.
Head 1 TB oil and add garlic until lightly browned. Add diced tomatoes and cook for until tomatoes become a sauce. Add back squash and continue to cook. Add Basil, salt & Pepper.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 56 | ||
Calories from Fat: 19 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.5mg | 0 % | |
Potassium 558.3mg | 15 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 6.3g | ||
Protein 2.4g | 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: 56
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