Green & Gold Squash
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
zucchini
|
|
| ½ | pound |
yellow summer squash
yellow |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
zucchini
|
|
| 226.8 | g |
yellow summer squash
yellow |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
oregano
dried |
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
olive oil, extra-virgin
|
|
Directions
Slice zucchini and squash in thin rounds.
Mix with garlic, oregano, and pepper, and place in a steamer basket over boiling water.
Cover and steam 2 minutes or until just tender.
Remove from basket to serving bowl and toss with oil.
