Recipe Summary

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

Ratings & Reviews

User rating:rating

Rated by 1 visitors

This recipe is...

  • low in fat
  • rich in veggies
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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