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.

Breana Killeen
Source: EatingWell Magazine, June 2019




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; protein 2g 4% DV; carbohydrates 5.7g 2% DV; exchange other carbs 0.5; dietary fiber 1.6g 6% DV; sugars 3.4g; fat 12.7g 20% DV; saturated fat 1.8g 9% DV; cholesterolmg; vitamin a iu 347.3IU 7% DV; vitamin c 27.5mg 46% DV; folate 40.2mcg 10% DV; calcium 30.4mg 3% DV; iron 0.6mg 3% DV; magnesium 27.6mg 10% DV; potassium 408.3mg 11% DV; sodium 201.7mg 8% DV.