Two Peas & Their Pod · by Maria Lichty★ 4.8 (35)
Summer Squash Sauté
NUTRITION · PER SERVING11M COOK
CAL 16%·PRO 15%
CARBS 30G36% OF CAL
9G FIBER0G ADDED17G INTRINSIC4G OTHER17G TOTAL SUGAR
FAT 23G62% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick one-skillet sauté of summer squash, zucchini, and cherry tomatoes with garlic and Parmesan. Light, fresh, and perfect for using garden vegetables in late summer.
sideamerican🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large yellow squash (chopped)
- 1 large zucchini (chopped)
- 3 cloves garlic (chopped)
- 1 cup grape tomatoes
- Kosher salt (to taste)
- Dash crushed red pepper
- 2 tablespoons shredded Parmesan cheese (optional)
- Basil vinaigrette (for drizzling, optional)
At a glance
PER SERVING · TIME 11M
CAL 16%·PRO 15%
CARBS 30G36% OF CAL
9G FIBER0G ADDED17G INTRINSIC4G OTHER17G TOTAL SUGAR
FAT 23G62% OF CAL
3G SAT19G 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
- 6m
- Sodium
- 1237mg
- Total sugar
- 17g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1671mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.