Simple Sauteed Summer Squash with Fennel, Leeks and Herbs
Created by Kchurchill5 on October 31, 2011
- Servings: 5
- Prep Time: 15m
- Cook Time: 10m
- Recipe #1785
Ingredients
- 5-6 medium summer squash (approximately 2 pounds or about 3 1/2-4 cups, cut) cut in rounds
- 1 small fennel bulb, thin sliced
- 2 small leeks, thin sliced
- 1 garlic clove, minced
- 1 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon dried oregano
- Pinch red pepper flakes
- 1 tablespoon butter
- Salt and pepper
How to Make
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Step 1: Base ... To a large saute pan, add the butter and bring to medium high heat. Add in the fennel, leeks, garlic and red pepper flakes, and cook 2-3 minutes until slightly tender.
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Step 2: Squash ... Add in the squash along with the dried oregano and a pinch of salt and pepper. Continue to cook 5-8 minutes until the squash are tender, stirring often (you don't want them falling apart). Add in the parsley, and check for any additional salt and pepper if necessary.
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Step 3: Serve ... Plate and ENJOY!
Nutritional Facts
- Serving Size: 1 (256.2 g)
- Calories 77
- Total Fat - 4 g
- Saturated Fat - 2.2 g
- Cholesterol - 2.2 mg
- Sodium - 46.9 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 2.8 g
- Sugars - 5.4 g
- Protein - 3.9 g
- Calcium - 42.7 mg
- Iron - 1.1 mg
- Vitamin C - 43.4 mg
- Thiamin - 0.1 mg