Summer Squash Sauté
This easy one skillet Summer Squash Sauté is made with yellow squash, zucchini, cherry tomatoes, garlic, and Parmesan cheese. It is the perfect recipe for using up the end of the summer garden squash.
Ingredients
- 1 1/2 Tbsp Olive Oil
- 1 large Summer Squash Chopped
- 1 large Zucchini Chopped
- 3 cloves Garlic Chopped
- 1 cup Grape Tomatoes
- Kosher Salt To taste
- 1 dash Crushed Red Pepper
- 2 Tbsp Parmesan Cheese
- Basil Vinaigrette Drizzle
Equipment
- Frying Pan Or 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
372
Calories from Fat 234
% Daily Value*
Fat
26
g
40
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
16
g
Cholesterol
7
mg
2
%
Sodium
204
mg
9
%
Potassium
2090
mg
60
%
Carbohydrates
30
g
10
%
Fiber
9
g
38
%
Sugar
19
g
21
%
Protein
13
g
26
%
Vitamin A
2642
IU
53
%
Vitamin C
136
mg
165
%
Calcium
250
mg
25
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Crushed Red Pepper, Garlic, Olive Oil, Parmesan, Summer Squash, Tomatoes, Zucchini