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.