Mixed Summer Squash with Parsley and Lemon

By amlang

Squash provides essential nutrients that are important for any healthy diet.

Mixed Summer Squash with Parsley and Lemon
Ingredients
  • 4 Squash, summer, fresh, medium, FDA , or 4 small zucchini (6 ounces each)

  • 1/2 oz reduced fat margarine (80%)

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1/4 cup chopped parsley , chopped

  • 1/2 tsp fresh lemon peel , grated

Directions
  1. Cut squashes diagonally into 1/4-inch-wide slices, then cut slices crosswise into 1/4-inch-wide strips.

  2. Use a nonstick 12-inch skillet, melt margarine over medium-high heat. Add squashes, salt, and pepper and cook. Stir frequently until squash is tender-crisp, approximately 4 to 5 minutes. Stir in parsley and lemon peel.


Nutritional Facts

Servings
4
Serving Size 1 cup
Amount Per Serving
Calories
70.6
Total Carbohydrate
8.4 g
Dietary Fiber
4.2 g
Sugars
4 g
Total Fat
3.3 g
Saturated Fat
0.6 g
Unsaturated Fat
2.7 g
Potassium
541.9 mg
Protein
2.1 g
Sodium
185.2 mg

side dish squash ultra-low-carb vegetables

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