Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (60)
Sautéed Yellow Squash
NUTRITION · PER SERVING10M COOK
CAL 6%·PRO 3%
CARBS 14G44% OF CAL
2G FIBER0G ADDED4G INTRINSIC8G OTHER4G TOTAL SUGAR
FAT 8G60% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender sautéed summer squash with herbs and a crispy panko-Parmesan topping. Light and summery, takes just 10 minutes.
sideamerican🍳 skilletvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 yellow squash
- Extra-virgin olive oil (for drizzling)
- Fresh basil and thyme (for garnish, optional)
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove (grated)
- 2 tablespoons fresh parsley (finely chopped)
- ¼ teaspoon sea salt
- Freshly ground black pepper
- ¼ cup panko bread crumbs
- ¼ cup Vegan Parmesan
- 1 tablespoon chopped fresh parsley
- ¼ to ½ teaspoon sea salt
- Red pepper flakes (optional)
At a glance
PER SERVING · TIME 10M
CAL 6%·PRO 3%
CARBS 14G44% OF CAL
2G FIBER0G ADDED4G INTRINSIC8G OTHER4G TOTAL SUGAR
FAT 8G60% OF CAL
2G SAT6G 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
- 10m
- Sodium
- 91mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 47mg
- Iron
- 0.43mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 91MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.