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Summer Squash Sauté Recipe

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This recipe for Summer Squash Sauté, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie (Mize) Dach
Added: Saturday, December 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 cloves garlic, sliced
2 tbsp extra virgin olive oil
1 tsp red-pepper flakes
3 lb assorted summer squash (zucchini, yellow crookneck, ect.) thinly sliced
1/2 tsp salt

Directions:
Directions:
Heat garlic, oil, and red pepper flakes in large sauté pan over medium heat 2 to 3 minutes or until garlic begins to turn golden. Add squash and salt. Toss to coat. Cover, reduce heat to medium-low and cook 30 minutes, stirring occasionally, until squash begins to break apart. Uncover, increase heat to medium, and cook 10 to 12 minutes longer or until liquid is almost gone.

61 cal, 2g pro, 6g carb, 4g fat, 0mg chol, 2g fib, 149mg sodium.

Number Of Servings:
Number Of Servings:
8 (4 c total)
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
During the late summer, we have this dish no less than once a week. It's the BEST! We like to get creative with the types of squash we use. Zucchini and yellow crookneck is our favorite though.

 

 

 

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