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Recipes
Shopping list
Ingredients
- 1–2 medium zucchini
- 2–3 medium yellow squash
- 1 tablespoon unsalted butter
- ½ teaspoon minced garlic
- ½ teaspoon kosher salt
- ⅛ teaspoon pepper
Steps
- Cut zucchini and squash thinly, using vegetable peeler, down length of squash until reaching seeds. Rotate squash and continue cutting ribbons until only seeds remain.
- Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan and then add garlic; cook and stir 2–3 minutes or until softened.
- Add squash ribbons, salt, and pepper; cook and stir 3–4 minutes or just until tender. Serve.
Amount per ¼ recipe serving: Calories 40, Total Fat 3g, Sat Fat 2g, Trans Fat 0g, Chol 10mg, Sodium 140mg, Total Carb 4g, Fiber 1g, Sugars 2g, Protein 1g, Calc 2%, Vitamin A 15%, Vitamin C 15%, Iron 2%