Food Faith Fitness · by Amelia Mapstone★ 5.0 (2)
Sautéed Squash and Zucchini
NUTRITION · PER SERVING15M COOK
CAL 3%·PRO 2%
CARBS 4G28% OF CAL
1G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 5G72% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick sautéed squash and zucchini with garlic, Italian seasoning, and parsley cooked in one skillet in 15 minutes. A tender, aromatic vegetable side dish.
sideamerican🍳 skilletdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 1/2 tablespoons olive oil
- 1 medium yellow squash (sliced)
- 1 medium zucchini (sliced)
- 1/2 medium onion (sliced)
- 1/2 teaspoon Italian seasoning
- 2 cloves garlic (minced)
- Salt (to taste)
- Black pepper (to taste)
- Fresh chopped parsley for garnish
At a glance
PER SERVING · TIME 15M
CAL 3%·PRO 2%
CARBS 4G28% OF CAL
1G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 5G72% OF CAL
1G SAT4G 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
- 292mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 17mg
- Iron
- 0.15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 292MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.