Lemony Zucchini Squash Saute Recipe
Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 med zucchini, 1 lb. cut lengthwise into quarters, then into 1 1/2 inch pcs-about 2 c.
- 2 yellow squash, 1 lb cut diagonally into 1/4 in slices (2 c.)
- 1 clove garlic, chopped
- 1/2 tsp dry oregano
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 Tbsp. lemon juice
- 1 tsp grated lemon zest
Directions
- In large nonstick skillet heat oil over medium-high heat.
- Add in next 6 ingredients and cook about 6 min or possibly till tender, stirring occasionally.
- Stir in juice and zest, remove from heat. 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 42 | |
| Calories from Fat 22 | 52% |
| Total Fat 2.49g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 105mg | 4% |
| Potassium 334mg | 10% |
| Total Carbs 4.74g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.52g | 2% |
| Protein 1.57g | 3% |
