Nutrition per serving may change if servings are adjusted.
⅓ cup extra-virgin olive oil
4 cloves garlic, crushed
½ teaspoon anchovy paste
¼ teaspoon crushed red pepper
1 pound summer squash, cut into ½-inch pieces
1 pound zucchini, cut into ½-inch pieces
1 tablespoon chopped fresh oregano or 1 teaspoon dried
½ teaspoon salt
Heat oil, garlic, anchovy paste and crushed red pepper in a large skillet over medium heat until the garlic is sizzling and fragrant, 2 to 4 minutes. Add squash and zucchini. Cook, stirring occasionally, until very tender, 12 to 16 minutes. Stir in oregano and salt.
140 calories;13 g fat(2 g sat); 2 g fiber; 6 g carbohydrates; 2 g protein; 40 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 347 IU vitamin A; 28 mg vitamin C; 30 mg calcium; 1 mg iron; 202 mg sodium; 408 mg potassium