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
Calories: 81kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 904IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg