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This recipe is...
rich in veggies
lower in fat
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
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
Number of Servings: 4
|Fat||3 g||Fiber||1 g|
|Protein||1 g||Saturated Fat||0 g|
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