August 6, 2020
Sautéed Squash
Zucchini and yellow squash are quickly sautéed along with fresh tomato and then seasoned with garlic and basil for an easy, yet delicious side. If you’re not avoiding dairy, a bit of Parmesan is excellent here.
Servings: 2
Calories: 81kcal
Ingredients
- 1 tablespoon butter or olive oil if dairy-free
- 2 garlic cloves minced
- 1 small zucchini halved and sliced thin
- 1 small yellow squash halved and sliced thin
- 1 roma tomato diced
- salt and pepper to taste
- 1/4 cup basil chopped
Instructions
- Heat a large pan over medium-high heat and when hot, add 1 tablespoon butter. When the butter melts, add the garlic and cook until fragrant, about 1 minute.
- Add the squash and cook, stirring frequently until just beginning to soften with a slight snap, about 5 minutes. Season to taste with salt and pepper and stir in half the basil. Transfer to a serving dish.
- In the now empty pan, add the tomatoes and cook until little to no liquid remains. Stir the tomatoes into the sautéed zucchini and top the whole thing with the remaining basil.
Notes
Nutrition without the tomato: Calories: 75 cal, Carbs: 5g, Fiber: 1g, Fat: 6g, Protein: 2g
Nutrition Facts
Sautéed Squash
Amount per Serving
Calories
81
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Sodium
74
mg
3
%
Potassium
383
mg
11
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
904
IU
18
%
Vitamin C
26
mg
32
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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