Lemony Summer Squash
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
yellow summer squash
|
|
| 1 | tablespoon |
walnut oil
|
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
rosemary leaves
crumbled |
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
yellow summer squash
|
|
| 15 | ml |
walnut oil
|
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
rosemary leaves
crumbled |
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Slice squash in ¼ inch rounds.
Heat oil in a non-stick skillet and cook garlic 1 minute.
Add squash and cook, stirring gently, until tender, about 4 minutes.
Stir in remaining ingredients and heat through.
