Herbed Summer Squash Recipe
Servings: 2
Ingredients
- 2 med. zucchini squash
- 2 med. pattypan (scalloped) squash
- 2 med. yellow crookneck squash
- 1/4 c. extra virgin olive oil or possibly salad oil
- 4 green onions, white part, sliced
- 1/4 teaspoon dry basil
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme leaves
- 1/4 teaspoon rosemary
- 2 tbsp. red wine vinegar
- Salt and pepper to taste
Directions
- Rinse and scrub squash. Cut into 1/2 inch cubes. Place in a large saucepan with 3/4 c. water. Cover. Cook over high heat for about 6 min. Stir once or possibly twice. When just tender-crisp, drain. Remove squash and set aside.
- In same pan or possibly skillet, heat extra virgin olive oil or possibly salad oil. Stir in green onions. Cook for a minute. Add in herbs and vinegar. Add in the squash. Toss thoroughly. Season with salt and pepper. Serve hot or possibly at room temperature. Good served with grilled steak or possibly chicken and sourdough rolls. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 2 servings | |
| Calories 254 | |
| Calories from Fat 240 | 94% |
| Total Fat 27.14g | 34% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 134mg | 4% |
| Total Carbs 2.71g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.68g | 0% |
| Protein 0.83g | 1% |
