Name: Olive Oil-Braised Summer Squash
Total time: 30 min
Ingredients: 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 1/2-inch pieces; 1 pound zucchini, cut into 1/2-inch pieces; 1 tablespoon chopped fresh oregano or 1 teaspoon dried; ½ teaspoon salt

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Ingredients

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 1/2-inch pieces
1 pound zucchini, cut into 1/2-inch pieces
1 tablespoon chopped fresh oregano or 1 teaspoon dried
½ teaspoon salt

Directions

Step 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.

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Nutrition Facts

Serving Size:

3/4 cup

Per Serving:

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.

Exchanges:

2 1/2 fat, 1 vegetable

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Olive Oil-Braised Summer Squash

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Nutrition Facts