Family Food on the Table · by Kathryn Doherty★ 4.0 (1)
Zucchini and Squash Sauté
NUTRITION · PER SERVING15M COOK
CAL 3%·PRO 5%
CARBS 8G57% OF CAL
2G FIBER0G ADDED4G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 2G42% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick sauté of zucchini and summer squash with thyme. Simple, healthy, and ready in 15 minutes.
sideamerican🍳 skilletdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons extra-virgin olive oil
- 1/2 onion (diced (about 1/2 to 3/4 cup worth))
- 2 zucchini (cut in half lengthwise and sliced into 1/4-inch moons)
- 2 squash (cut in half lengthwise and sliced into 1/4-inch moons)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme (roughly chopped (see notes) - from 5-6 small sprigs)
At a glance
PER SERVING · TIME 15M
CAL 3%·PRO 5%
CARBS 8G57% OF CAL
2G FIBER0G ADDED4G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 2G42% OF CAL
0G SAT2G 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
- 440mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 33mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 440MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.