Summer & Zucchini Squash In Basil Saute
Recipe: #37354
August 26, 2021
Categories: Side Dishes, Squash, New England, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Fresh Tomatoes, Zucchini, Kosher Dairy, more
"A perfectly good way to serve veggies that is quick and satisfyingly delicious."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (210 g)
- Calories 156.6
- Total Fat - 9.4 g
- Saturated Fat - 2.1 g
- Cholesterol - 21.3 mg
- Sodium - 910.9 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 2.3 g
- Sugars - 4.1 g
- Protein - 8.9 g
- Calcium - 109.8 mg
- Iron - 1.2 mg
- Vitamin C - 28.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat olive oil in a large skillet over medium-high heat. Add onion, summer squash, zucchini, salt and pepper, cook stirring occasionally, until lightly browned and crisp tender, about 2 minutes.
Step 2
Add garlic and cook 1 minute. Add tomatoes and cook, stirring until tender, about 1 minute. Stir in the basil, making sure to not cook the basil more than 2 seconds so as to retain the basil flavor. Sprinkle with Parmesan cheese, either while in skillet or after plating.
Tips
No special items needed.
4 Reviews
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