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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mixed Summer Squash with Parsley and Lemon

Source: dLife

Summer squash sauteed with lemon zest and parsley.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	70.6

Total Carbs	8.4 g

Dietary Fiber	4.2 g

Sugars	4.0 g

Total Fat	3.3 g

Saturated Fat	0.6 g

Unsaturated Fat	1.0 g

Potassium	541.9 mg

Protein	2.1 g

Sodium	185.2 mg

Dietary Exchanges 3.3 Fat, 1.6 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each Squash, summer, fresh, medium, FDA 0.5
0 1/2 oz reduced fat margarine (80%) 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 0.25
0 1/4 cup chopped parsley 0.5
0 1/2 tsp fresh lemon peel

Directions

Cut squashes diagonally into 1/4-inch-wide slices, then cut slices crosswise into 1/4-inch-wide strips.
Use a nonstick 12-inch skillet, melt margarine over medium-high heat. Add squashes, salt, and pepper and cook. Stir frequently until squash is tender-crisp, approximately 4 to 5 minutes. Stir in parsley and lemon peel.