SUMMER SQUASH SIDE DISH

By sexyswamprat

Ingredients
  • Cooking spray

  • 1 teaspoon olive oil

  • 4 small yellow squash (approximately 5 inches long), quartered and sliced 1/4-inch thick (about 2 cups total)

  • 2 medium zucchini (approximately 6-7 inches long), quartered and sliced 1/4-inch thick (about 2 cups total)

  • 1 cup thinly sliced onion, separated into rings

  • 3/4 teaspoon parslied garlic salt

Directions
  1. Coat a cool, nonstick wok with cooking spray. Preheat wok, then add oil. When the oil is hot, add yellow squash, zucchini, and onion. Cook, stirring constantly, for 4-5 minutes, or until the squash is crisp-tender. Sprinkle with parslied garlic salt and toss to coat. Serve immediately.

  2. Yield: 3 1/2 cups

  3. Serving Size: 1/2 cup


Nutritional Facts

Servings
7
Per Serving
Calories
33
Carbohydrate
5 g
Protein
1 g
Fat
1 g
Saturated fat
<1 g
Sodium
222 mg
Fiber
1 g
Exchanges per serving
1 vegetable
Carbohydrate choices
1/2

dinner squash vegetables yellow squash zucchini skillet low fat low saturated fat low carb low sodium side dish saute anti inflammatory

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