Spend with Pennies · by Holly Nilsson★ 5.0 (32)
Summer Squash Rice
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 17%
CARBS 40G57% OF CAL
1G FIBER0G ADDED2G INTRINSIC38G OTHER2G TOTAL SUGAR
FAT 9G29% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A skillet rice dish with summer squash, tomatoes, and herbs, cooked in chicken broth and finished with Parmesan. A light, quick dinner ready in under an hour.
mainamericangrain bowl🍳 skilletgluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups chicken broth
- 1 cup long-grain white rice (uncooked)
- 2 tablespoons butter (divided)
- ½ teaspoon Italian seasoning
- 2 cups diced summer squash (or zucchini, diced ¼-inch)
- 1 clove garlic (minced)
- 1 small tomato (diced)
- ½ cup shredded Parmesan cheese
- salt and black pepper (to taste )
- 1 tablespoon chopped fresh parsley
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 17%
CARBS 40G57% OF CAL
1G FIBER0G ADDED2G INTRINSIC38G OTHER2G TOTAL SUGAR
FAT 9G29% OF CAL
5G 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
- 15m
- Cook
- 25m
- Sodium
- 872mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 232mg
- Calcium
- 143mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 872MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.