Summer Squash Supreme

Looking for wonderful side dish? Enjoy this tasty squash recipe made in 20 minutes.

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  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 8
 

Ingredients

1
tablespoon butter
2
cups thinly sliced carrots
2
cups thinly sliced yellow summer squash
2
cups fresh sugar snap peas (about 1/2 lb.), trimmed
1/4
teaspoon lemon-pepper seasoning
1/4
cup chopped fresh oregano or basil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Melt butter in 12-inch nonstick skillet over medium-high heat. Add carrots; cook and stir 4 minutes.
  • 2 Stir in squash, peas and lemon-pepper seasoning. Reduce heat to medium-low; cover and cook 5 minutes or until vegetables are crisp-tender. Increase heat to high; stir in basil and cook 1 minute.
  • 1 Melt butter in 12-inch nonstick skillet over medium-high heat. Add carrots; cook and stir 4 minutes.
  • 2 Stir in squash, peas and lemon-pepper seasoning. Reduce heat to medium-low; cover and cook 5 minutes or until vegetables are crisp-tender. Increase heat to high; stir in basil and cook 1 minute.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
50
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
),
Cholesterol
4mg
4%;
Sodium
45mg
45%;
Total Carbohydrate
7g
7%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
180%;
Vitamin C
35%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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