Skinnytaste · by Gina Homolka★ 5.0 (4)
Sauteed Julienned Summer Vegetables
NUTRITION · PER SERVING6M COOK
CAL 4%·PRO 3%
CARBS 9G50% OF CAL
2G FIBER2G OTHER5G TOTAL SUGAR
FAT 4G49% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini, yellow squash, and carrots spiralized into noodles and quickly sautéed with garlic and oil. Light, vegetable-forward, and excellent for low-carb eating.
sideamerican🍳 skilletdairy freegluten freelow carbpaleoveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoons extra virgin olive oil
- 1/4 cup red onion (diced)
- 3 cloves garlic (minced)
- 8 oz zucchini
- 8 oz yellow squash
- 4 oz 1 medium carrot, cut into julienne strips (with a mandolin)
- salt and fresh cracked pepper (to taste)
At a glance
PER SERVING · TIME 6M
CAL 4%·PRO 3%
CARBS 9G50% OF CAL
2G FIBER2G OTHER5G TOTAL SUGAR
FAT 4G49% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 6m
- Sodium
- 268mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 352mg
- Calcium
- 35mg
- Iron
- 0.26mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.