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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
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Buttered Baby Squash

Source: dLife

Baby squash sauteed with butter and thyme.

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 4.2 Fat, 1.4 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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Servings

Ingredients

1.5
1 1/2 lb medium zucchini 2.0
2 tbsp unsalted butter 0.5
0 1/2 tsp ground thyme 1.0
1 pinch salt 1.0
1 pinch black pepper

Directions

Wash and dry squash. Slice off ends and cut lengthwise down the middle.
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.
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.