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




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

3/4 cup
140 calories; protein 2g; carbohydrates 5.7g; dietary fiber 1.6g; sugars 3.4g; fat 12.7g; saturated fat 1.8g; vitamin a iu 347.3IU; vitamin c 27.5mg; folate 40.2mcg; calcium 30.4mg; iron 0.6mg; magnesium 27.6mg; potassium 408.3mg; sodium 201.7mg.

2 1/2 fat, 1 vegetable