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.

Return to Vegetables