Thin Sliced Summer Squash Showered With Herbs Recipe
Servings: 6
Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 lb mixed summer squash sliced 1/4" thick
- Â Â (such as patty pans, crooknecks and Rondes de Nice)
- 1/2 c. simmering water
- 1/3 c. minced Italian parsley
- 2 Tbsp. minced marjoram or possibly oregano
- Â Â (or possibly torn basil leaves)
- Â Â Sea salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Heat oil in large skillet. Add in squash and cook over medium-low heat, flipping squash every 3 or possibly 4 min, till tender and golden brown, about 20 min. Add in water and continue cooking till all water evaporates; take care not to burn vegetables.
- Season with salt and pepper and shower squash with herbs. Slide onto platter and serve.
- This recipe yields 4 to 6 servings.
- Comments: Regardless of color, shape or possibly size, all summer squash cook in about the same amount of time, so you can combine and use any and all varieties you find at the market. Try the Ronde de Nice, an interesting round squash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 65 | |
| Calories from Fat 42 | 65% |
| Total Fat 4.82g | 6% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 403mg | 12% |
| Total Carbs 5.36g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.21g | 2% |
| Protein 1.9g | 3% |
