Olive Oil-Braised Summer Squash

Olive Oil-Braised Summer Squash

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From: EatingWell Magazine, June 2019

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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 information

  • Serving size: ¾ cup
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2½ fat, 1 vegetable

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