Rasa Malaysia · by Bee Yinn Low★ 5.0 (3)
Garlic Herb Sauteed Zucchini and Squash
NUTRITION · PER SERVING15M COOK
CAL 3%·PRO 2%
CARBS 4G24% OF CAL
1G FIBER1G OTHER2G TOTAL SUGAR
FAT 6G72% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini and summer squash sautéed quickly with garlic, herbs, and butter until tender. A fresh, vegetable-forward side ready in minutes.
sideamerican🍳 skilletgluten freevegetarian
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons melted butter (or olive oil)
- 2 cloves garlic (minced)
- 1 zucchini (sliced and quartered)
- 1 yellow squash (sliced and quartered)
- 4 oz (125g) cherry tomatoes (halved)
- 1 pinch salt
- ground black pepper
- 1 teaspoon Italian flat leaf parsley leaves (chopped)
- 1 squirt lemon juice (optional)
At a glance
PER SERVING · TIME 15M
CAL 3%·PRO 2%
CARBS 4G24% OF CAL
1G FIBER1G OTHER2G TOTAL SUGAR
FAT 6G72% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 97mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 13mg
- Iron
- 0.11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 97MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.