Resource Alert: There's a free handout at the end of this post!
It's a lot easier to eat healthfully when you can actually enjoy what you're eating. There are lots of tasty and healthful options out there -- the key is finding them. Here at Food and Health, we hope to do our part by introducing you to one of our very favorite recipes...
Zucchini Squash Sauté
Serves: 6 | Serving Size: 1 cup
- 2 large zucchini, sliced
- 2 large yellow squash, sliced
- 1/2 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried tarragon
- Heat oil in a nonstick skillet over medium heat.
- Add zucchini and squash, then sauté until tender, about 6 minutes.
- Add seasonings and serve hot.
Serves 6. Each cup has 46 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 11 mg sodium, 7 g carbohydrate, 2 g dietary fiber, 5 g sugar, and 3 g protein.
Each serving also contains 8% DV vitamin A, 63% DV vitamin C, 3% DV calcium, and 5% DV iron.
Use a mandoline to get those zucchini and squash slices nice and thin. If you don’t have a mandoline, go ahead and practice your knife skills, slicing the veggies as thin as you can.
Nothing like a little sauté to perfect your dry heat stovetop cooking skills.
Zucchini and yellow sqaush, a.k.a. summer squash, are both high in water and low in calories.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.