Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (8)
Patty Pan Squash
NUTRITION · PER SERVING15M COOK
CAL 2%·PRO 2%
CARBS 3G36% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 2G65% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed patty pan squash seasoned with lemon, garlic, and fresh herbs. A light, summery side dish that pairs well with pasta, pizza, or any protein.
sideamerican🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons extra-virgin olive oil
- 8 ounces patty pan squash (cut into 1-inch pieces)
- ¼ teaspoon sea salt (plus more for sprinkling)
- Freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 garlic clove (grated)
- 2 tablespoons finely chopped fresh parsley
- Fresh basil leaves
- Pinch of red pepper flakes (optional)
At a glance
PER SERVING · TIME 15M
CAL 2%·PRO 2%
CARBS 3G36% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 2G65% OF CAL
0G 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
- 5m
- Cook
- 10m
- Sodium
- 2mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 127mg
- Calcium
- 19mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.