Thin-Sliced Summer Squash Showered with Herbs
Regardless of color, shape or size, all summer squash cook in about the same amount of time, so you can combine and use any and all varieties you find.
|Author:||Inspired by Vegetarian Times, 2002.07|
|Yield:||4 to 6 servings|
|2 tbsp.||olive oil|
|2 lb.||summer squash, sliced 1/4" thick (such as patty pans, crooknecks|
|1/2 cups||water, simmering|
|1/3 cups||fresh Italian parsley, chopped|
|2 tbsp.||fresh marjoram, chopped (or oregano or torn basil leaves)|
|to taste||black pepper, freshly ground|
- Heat oil in large skillet. Add squash and cook over medium-low heat, flopping squash every 3 or 4 minutes until tender and golden, about 20 minutes. Add water and continue cooking until all water evaporates. Take care not to burn vegetables.
- Season with salt and pepper and shower squash with herbs. Slide onto platter and serve.
|Amount per serving
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 3g||12%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.