Sauteed Zucchini and Squash

• servings: 6 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

2 Tablespoons olive oil (divided)

2 medium yellow squash (sliced into 1/4-inch-thick rounds)

2 medium zucchini (sliced into 1/4-inch-thick rounds)

2 Tablespoons unsalted butter

6 cloves garlic (minced)

1 teaspoon Italian seasoning

Salt + Pepper (to taste)

Directions

Heat 1 TBSP olive oil in a large skillet over medium-high heat. Add the yellow squash slices and sautee for 3-4 minutes, undisturbed, until golden brown.

Flip the squash and cook for another 2 minutes, until the squash is tender crisp. Transfer the cooked squash to a plate.

Add the remaining 1 TBSP olive oil to the now empty skillet, and repeat this process with the zucchini slices. Transfer the cooked zucchini to the plate with the squash.

Melt the butter and cook the garlic and Italian seasoning for 30 seconds, or until fragrant.

Return the cooked squash and zucchini slices to the pan.

Season with salt and pepper, to taste. Enjoy!

Nutrition

• Calories: 102 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Cholesterol: 10 mg
• Sodium: 8 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 2 g