side dishes

Summer Squash Sauté

The season's plentiful summer squash and cherry tomatoes come together in a tasty summer side that cooks up in under ten minutes.
10 min
PREP TIME
6 min
COOK TIME
70
CALORIES
8
INGREDIENTS

INGREDIENTS

  • 1 tablespoon (15 mililiter) olive oil
  • 1 medium yellow squash, cut into 1/4-inch (1-cm) thick slices
  • 1 medium zucchini, cut into 1/4-inch (1-cm) thick slices
  • 1 teaspoon (5 mililiters) Rosemary Leaves , finely crushed
  • 1/2 teaspoon (2 mililiter) Garlic Powder
  • 1/4 teaspoon (1 mililiter) Ground Black Pepper
  • 1/4 teaspoon (1 mililiter) Sea Salt Grinder
  • 1 cup (250 mililiters) cherry tomatoes , halved Substitution Available
    • grape tomatoes

Preparation

  • 1 Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.
  • 2 Sprinkle with rosemary, garlic powder, pepper and sea salt. Add tomatoes; cook and stir 2 to 3 minutes or until vegetables are tender-crisp.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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