Serves: 6
Total Calories: 45
1. Heat oil in large skillet over medium-high heat until hot. Add zucchini, summer squash, garlic and onion cook 2 to 3 minutes, stirring frequently.
2. Add mushrooms, dill, chives, salt and pepper mix gently. Cook 3 to 4 minutes or until vegetables are crisp-tender, stirring occasionally.
Nutrition Information Per Serving: Serving Size: 2/3 Cup * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 95 mg 4% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 3 g 12% * Sugars: 3 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 25% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Vegetable, 1/2 Fat
See Cook's Note: Summer Squash
This Summer Squash Saute recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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