Summer Squash Salad

• 분량: 6 servings
• 총 시간: 20 minutes

재료

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

방향

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.

영양 정보

• 1회 제공량: Serves 4 to 6 as a side
• 칼로리: 128 kcal
• 지방 전체: 10 g
• 포화 지방: 1 g
• 불포화 지방: 0 g
• 콜레스테롤: 0 mg
• 나트륨: 108 mg
• 탄수화물 전체: 10 g
• 식이섬유: 3 g
• 총 당류: 6 g
• 단백질: 2 g