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Summer Squash Supreme

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  • 20 min prep time
  • 20 min total time
  • 6 ingredients
  • 8 servings
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Looking for wonderful side dish? Enjoy this tasty squash recipe made in 20 minutes.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
50
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
4mg
1%
Sodium
45mg
2%
Total Carbohydrate
7g
2%
Dietary Fiber
3g
12%
Sugars
4g
4%
Protein
2g
2%
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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