Summer Squash SauteSummer Squash Saute
Summer Squash Saute
Summer Squash Saute
Description: The season's plentiful summer squash and cherry tomatoes come together in a tasty summer side that cooks up in under ten minutes.
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Recipe - Price Rite Marketplace Corporate
SummerSquashSaute.jpg
Summer Squash Saute
Prep Time10 Minutes
Servings4
Cook Time6 Minutes
Calories64
Ingredients
1 tbs Olive Oil
1 Medium Yellow Squash (or green), cut into 1/4-inch thick slices
1 Medium Zucchini, cut into 1/4-inch thick slices
1 tsp McCormick Gourmet Organic Crushed Rosemary
1/2 tsp McCormick® Garlic Powder
1/4 tsp McCormick® Pure Ground Black Pepper
1/4 tsp McCormick® Sea Salt
1 cup Grape Tomatoes
Directions

1. Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.

 

2. Sprinkle with rosemary, garlic powder, pepper and sea salt. Add tomatoes; cook and stir 2 to 3 minutes or until vegetables are tender-crisp.

 

Nutritional Information
  • 4 g Total Fat
  • 0 mg Cholesterol
  • 108 mg Sodium
  • 5 g Carbohydrates
  • 2 g Fiber
  • 2 g Protein
10 minutes
Prep Time
6 minutes
Cook Time
4
Servings
64
Calories

Shop Ingredients

Makes 4 servings
1 tbs Olive Oil
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
$5.99$0.18/fl oz
1 Medium Yellow Squash (or green), cut into 1/4-inch thick slices
Yellow Zucchini, 1 ct, 0.6 pound
Yellow Zucchini, 1 ct, 0.6 pound
$1.01 avg/ea$1.69/lb
1 Medium Zucchini, cut into 1/4-inch thick slices
Green Zucchini, 1 ct, 9 oz
Green Zucchini, 1 ct, 9 oz
$0.73 avg/ea$0.08/oz
1 tsp McCormick Gourmet Organic Crushed Rosemary
Not Available
1/2 tsp McCormick® Garlic Powder
Not Available
1/4 tsp McCormick® Pure Ground Black Pepper
Not Available
1/4 tsp McCormick® Sea Salt
Not Available
1 cup Grape Tomatoes
Wholesome Pantry Organic Grape Tomatoes, 1 pint
Wholesome Pantry Organic Grape Tomatoes, 1 pint
$3.99$3.99/pt

Nutritional Information

  • 4 g Total Fat
  • 0 mg Cholesterol
  • 108 mg Sodium
  • 5 g Carbohydrates
  • 2 g Fiber
  • 2 g Protein

Directions

1. Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.

 

2. Sprinkle with rosemary, garlic powder, pepper and sea salt. Add tomatoes; cook and stir 2 to 3 minutes or until vegetables are tender-crisp.