dish
Summer Squash Saut&#233

4
Serves
40
Calories
13
Nutrients
11
Vitamins

Ingredients

1 pound summer squash (zucchini, yellow crookneck and pattypan)
2 teaspoons extra virgin olive oil
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

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
40
Protein
1 g
Total Carbohydrate
4 g
Dietary Fiber
1 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
2 g
Total Fat
3 g
Saturated Fat
0 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
10 %
Percent Calories from Carbohydrate
40 %
Percent Calories from Fat
67 %
Vitamin A
225 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
19 mg
Vitamin D
0 IU
Folate
30 mcg
Vitamin E
1 IU
Vitamin K
3 mcg
Pantothenic Acid
0 mg
Calcium
24 mg
Iron
1 mg
Phosphorus
40 mg
Potassium
228 mg
Sodium
7 mg
Zinc
0 mg