Summer Squash Salad

• 分量: 6 servings
• 総時間: 20 minutes

材料

1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling

3 or 4 medium cloves garlic, crushed

3 pounds (1.4kg) mixed summer squash (such as zucchini, yellow squash, or other varieties), preferably small young ones, skins washed well, ends trimmed, cut into 1-inch rounds

Kosher salt

10 to 15 basil leaves, torn

手順

In a large Dutch oven, heat olive oil with garlic over medium heat, stirring occasionally, until garlic is softened, fragrant, and just beginning to turn golden, about 4 minutes.

Add squash, increase heat to medium-high, and cook, stirring occasionally, until squash is plump and tender throughout, about 10 minutes; reduce heat at any point if squash begins to sear and brown. Season with salt.

Stir in basil leaves and cook for 1 minute longer. Remove from heat and drizzle with fresh olive oil. Squash can be served warm, but is even better at room temperature or chilled.

栄養

• サービングサイズ: Serves 4 to 6 as a side
• カロリー: 128 kcal
• 脂肪総量: 10 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 0 g
• コレステロール: 0 mg
• ナトリウム: 108 mg
• 炭水化物総量: 10 g
• 食物繊維: 3 g
• 糖質総量: 6 g
• タンパク質: 2 g