Ingredients: (NTT)

  • 1 pound baby summer squash, sliced
  • ½ teaspoon vegetable oil
  • 1 teaspoon chopped garlic
  • 2 Tablespoons chopped fresh parsley or 2 teaspoons of dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Directions: (NTT)

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Trim off the stem end of the squash.
  3. Cut larger squash in half before slicing.
  4. Heat the oil in skillet over medium high heat.
  5. Fry the squash until tender for about 8 to 10 minutes.
  6. Stir in the garlic, parsley, salt and pepper.
  7. Cook 1 minute longer.
  8. Serve hot.

Nutrition Facts (Per Serving): (NTT)

Calories, 30; carbohydrate, 5 g; protein, 1 g; total fat, 1 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 2 g; total sugars, 2 g; sodium, 147 mg; calcium, 28 mg; folate, 3 mcg; iron, 1 mg; percent calories from fat, 30%.

Makes 4 servings.Recipe from "Do Yourself a Flavor" by Graham Kerr.

Baby Summer Squash

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Baby Summer Squash
Dinner
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Ingredients

  • 1 pound baby summer squash, sliced
  • ½ teaspoon vegetable oil
  • 1 teaspoon chopped garlic
  • 2 Tablespoons chopped fresh parsley or 2 teaspoons of dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Trim off the stem end of the squash.
  3. Cut larger squash in half before slicing.
  4. Heat the oil in skillet over medium high heat.
  5. Fry the squash until tender for about 8 to 10 minutes.
  6. Stir in the garlic, parsley, salt and pepper.
  7. Cook 1 minute longer.
  8. Serve hot.

Nutrition Facts (Per Serving)

Calories, 30; carbohydrate, 5 g; protein, 1 g; total fat, 1 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 2 g; total sugars, 2 g; sodium, 147 mg; calcium, 28 mg; folate, 3 mcg; iron, 1 mg; percent calories from fat, 30%.

Makes 4 servings.Recipe from "Do Yourself a Flavor" by Graham Kerr.