Recipe Details
Ingredients
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1tablespoonolive oil
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1tablespoonbutter
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1/2sweet yellow onion (such as Vidalia), thinly sliced
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4patty pan squash, sliced to 1/2-inch-thick pieces
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3clovesgarlic, crushed, or more to taste
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1dashlemon pepper
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1 ½cupspacked fresh spinach (Optional)
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1/4cupchopped fresh parsley
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1tablespoonchopped fresh basil
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1/2lemon, juiced
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1 ½teaspoonsgrated Parmesan cheese
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salt and ground black pepper to taste
Cooking Directions
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Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Add onion and sauté until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.
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Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
Cook’s Note
I have made this recipe using yellow squash and zucchini, and it was quite delicious.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories79 | |
| % Daily Value * | |
| Total Fat 7g |
8% |
| Saturated Fat 3g |
13% |
| Cholesterol 8mg |
3% |
| Sodium 141mg |
6% |
| Total Carbohydrate 4g |
2% |
| Dietary Fiber 1g |
3% |
| Total Sugars 1g |
|
| Protein 2g |
3% |
| Vitamin C 16mg |
17% |
| Calcium 41mg |
3% |
| Iron 1mg |
4% |
| Potassium 177mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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