Zucchini or any other kind of summer squash will work in this easy vegetable side dish. Serve with grilled chicken or fish for a quick and healthy dinner. Source: EatingWell Magazine, June 2019

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

140 calories; 12.7 g total fat; 1.8 g saturated fat; 202 mg sodium. 408 mg potassium; 5.7 g carbohydrates; 1.6 g fiber; 3 g sugar; 2 g protein; 347 IU vitamin a iu; 28 mg vitamin c; 40 mcg folate; 30 mg calcium; 1 mg iron; 28 mg magnesium;