Summer Squash Sauté
This Summer Squash Sauté is a one-skillet recipe made with yellow squash, zucchini, tomatoes, garlic, and cheese. It's the perfect way to use up end-of-summer garden squash.
Ingredients
- 1½ Tablespoons Olive Oil
- 1 Summer Squash Chopped
- 1 Zucchini Chopped
- 3 cloves Garlic Chopped
- 1 cup Grape Tomatoes
- Kosher Salt To taste
- Crushed Red Pepper
- 2 Tablespoons Parmesan Cheese
- Basil Vinaigrette Drizzle
Equipment
- Large Skillet
Instructions
- Heat olive oil in large skillet on medium-high heat. Add yellow squash and zucchini and cook for 3 minutes, stirring occasionally.
- Add in the garlic and tomatoes and cook for 2 to 3 minutes, gently stirring, or until vegetables are crisp-tender and tomatoes are about ready to burst.
- Season with salt and crushed red pepper. Sprinkle with Parmesan cheese, if using, and drizzle with basil vinaigrette, if using. Serve immediately.
Nutrition
Nutrition Facts
Summer Squash Sauté
Amount per Serving
Calories
82
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
2
mg
1
%
Sodium
47
mg
2
%
Potassium
356
mg
10
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
526
IU
11
%
Vitamin C
23
mg
28
%
Calcium
53
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Crushed Red Pepper, Garlic, Olive Oil, Parmesan, Summer Squash, Tomatoes, Zucchini