With this recipe, you don’t need to buy many ingredients or spend much time in the kitchen to get a colorful and tasty side dish.
Recipe information
Yield
Serves 4; 3/4 cup per serving
Ingredients
1/2 cup water
4 medium yellow summer squash, sliced
1 tablespoon finely chopped onion
1 tablespoon snipped fresh dillweed or 1 teaspoon dried, crumbled
1/4 teaspoon pepper
1 teaspoon olive oil
Preparation
Step 1
In a medium saucepan, bring the water to a boil over high heat. Stir in the remaining ingredients except the oil. Reduce the heat to medium and cook, covered, for 10 minutes, or until the squash is tender. Drain well in a colander. Transfer to a serving bowl.
Step 2
Add the oil, tossing to coat.
Nutrition information
Step 3
(Per serving)
Step 4
Calories: 43
Step 5
Total fat: 1.5g
Step 6
Saturated: 0.0g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 0.5g
Step 9
Monounsaturated: 1.0g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 5mg
Step 12
Carbohydrates: 7g
Step 13
Fiber: 2g
Step 14
Sugars: 4g
Step 15
Protein: 2g
Step 16
Calcium: 32mg
Step 17
Potassium: 520mg
Dietary Exchanges
Step 18
1 vegetable
Step 19
1/2 fat
