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Mixed Summer Squash with Parsley and Lemon
Source: dLife

Summer squash sauteed with lemon zest and parsley.

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

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
1 Fat , 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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4 each  Squash, summer, fresh, medium, FDA
0 1/2 oz  reduced fat margarine (80%)
0 1/4 tsp  salt
0 1/4 tsp  black pepper
0 1/4 cup  chopped parsley
0 1/2 tsp  fresh lemon peel
  1. Cut squashes diagonally into 1/4-inch-wide slices, then cut slices crosswise into 1/4-inch-wide strips.
  2. 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.

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