Recipe Summary

Prep time: 10 mins
Cook time: 10 mins
Yield: 4 servings

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This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat

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Summer Squash Sauté
This recipe serves: 4  
1 pound summer squash (zucchini, yellow crookneck and pattypan)
2 teaspoons extra virgin olive oil
salt to taste
freshly ground black pepper
1 tablespoon fresh lemon juice
1/4 cup basil leaves,thinly sliced

Cooking Instructions
1. Trim the ends of the squash. Cut zucchini and yellow squash in half lengthwise and then slice into half-moons about 1/8" thick. Cut pattypan squash in half or in quarters.

2. Heat the oil in a large non-stick skillet over medium-high heat.

3. Add the squash and season with a little salt and pepper. Cook, stirring occasionally until the squash is slightly tender and slightly golden brown, about 5 to 7 minutes. Add the lemon juice and remove from the heat.

4. Sprinkle with the basil leaves and adjust the seasoning to taste.

Serving Size: 1 cup of vegetables

Nutritional Information
Number of Servings: 4
Per Serving
Calories 40 Carbohydrate 4 g
Fat 3 g Fiber 1 g
Protein 1 g Saturated Fat 0 g
Sodium 7 mg    


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