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.
Recipe - Price Rite of Bethlehem
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
Pompeian Robust Extra Virgin Olive Oil, 68 fl oz
$16.99$0.25/fl oz
Yellow Zucchini, 1 ct, 0.6 pound
$1.49 avg/ea$2.49/lb
Green Zucchini, 1 ct, 9 oz
$0.84 avg/ea$0.09/oz
Not Available
Not Available
Not Available
Not Available
Fresh Grape Tomatoes, 1 each
$2.49
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.