Summer Squash Supreme

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

  • 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
  • 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
    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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