Italian Summer Squash
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
medium |
zucchini -- cubed |
|
2 |
medium |
crookneck squash -- cubed |
|
2 |
medium |
scallop squash -- cubed |
|
1 |
teaspoon |
Italian seasoning |
|
4 |
tablespoons |
olive oil |
|
1 |
tablespoon |
balsamic vinegar |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
| Peel and dice squash. Heat oil in large skillet on medium. Add squash and
sauté for 7 to 10 minutes. Remove from heat and add vinegar, salt, and pepper mixing to coat. Makes 6 servings. |
| Per Serving: 106 Calories; 9g Fat (73.8% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 117mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. |