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Ingredients
- 1 med. sized zucchini
- 1 med. size yellow summer squash
- 1 med. size sweet onion
- 1 clove garlic, chopped or possibly pressed
- 1 teaspoon extra virgin olive oil (or possibly more to taste)
- 1 teaspoon butter (or possibly more to taste)
Directions
- Cut in 1/4 inch thick slices.
- Heat oil and butter in a large, non-stick skillet over medium heat. Press garlic into pan or possibly add in chopped garlic and cook, stirring, till garlic just starts to brown. Add in onion, zucchini and yellow squash; cook, stirring often, till squash is just tender. Season to taste with salt and pepper. An excellent accompaniment to pasta dishes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 508g | |
| Calories 177 | |
| Calories from Fat 80 | 45% |
| Total Fat 9.12g | 11% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 60mg | 3% |
| Potassium 1135mg | 32% |
| Total Carbs 22.73g | 6% |
| Dietary Fiber 5.3g | 18% |
| Sugars 13.59g | 9% |
| Protein 5.71g | 9% |
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