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Buttered Baby Squash
Source: dLife

Baby squash sauteed with butter and thyme.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 69.1
Total Carbs 7.5 g
Dietary Fiber 2.4 g
Sugars 3.8 g
Total Fat 4.2 g
Saturated Fat 2.5 g
Unsaturated Fat 0.3 g
Potassium 583.4 mg
Protein 2.7 g
Sodium 40.4 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables
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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1 1/2 lb  medium zucchini
2 tbsp  unsalted butter
0 1/2 tsp  ground thyme
1 pinch  salt
1 pinch  black pepper
  1. Wash and dry squash. Slice off ends and cut lengthwise down the middle.
  2. Lay a steam rack over 1 inch of boiling water in a 5 to 6 quart pan. Place squash halves on rack and place lid over. Steam on high heat for 8 minutes, squash should be tender, but not mushy.
  3. Melt butter in a large frying pan over high heat. Place squash in pan and sprinkle thyme over (if using). Gently mix, so butter covers squash evenly. Cook 2 to 3 minutes or until butter is slightly browned. Sprinkle salt and pepper over to taste.

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