RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5702
| View Recipe |
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| Recipe Name: |
Sautéed Summer Squash and Tomatoes - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.28
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Heat a large skillet over medium heat. Add the oil and garlic, and sauté until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Sauté, tossing frequently until crisp-tender, about 5 minutes.
Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl. |
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| Nutrition per Serving: |
| Calories: |
71 |
Total Carbs: |
6.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
4.7 |
Protein: |
1.55 |
| Fiber: |
2.60 |
Sodium: |
9.59 |
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