Sautéed Summer Squash


Use when summer squash is at it's peak. 

-- Serves
SKILL LEVEL 6 (3/4 cup) servings
1 pound zucchini, yellow summer squash or a combination of both
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
1 teaspoon chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon pepper OR to taste
1 to 3 tablespoons fresh lemon juice, to taste

Trim ends of squash. Cut squash into matchstick-size strips.

Heat a large skillet over medium heat until hot. Add oil, followed immediately by squash. Stir constantly until sizzling slows.
Season squash mixture with cilantro, salt, and pepper.  When squash is just barely tender, about 2 minute, add lemon juice. Taste for seasoning. Cook for 1 to 2 minutes, or until squash is crisp-tender. Serve hot or cold.

Cook’s Tip: For a zippy change of pace, add a tablespoon of rinsed capers when you add lemon juice to the squash. If on a sodium-restricted diet, however be aware that capers contain about 100 milligrams of sodium per teaspoon.

Nutritional Claims:  Low in fat, Low in saturated fat, Free of trans fat, Free of cholesterol, Low in sodium.


Nutrition Facts
Valeur nutritive

Per Serving / Par portion
84 g
Calories  35
Fat / Lipides  3 g
Saturated / saturés  0 g
Carbohydrate / Glucides  3 g
Fibre / Fibres  1 g
Sugars / Sucres  2 g
Cholesterol / Cholestérol  0 mg
Protein / Protéins  1 mg
Sodium  105 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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