Photo: Markus Spiske
Summer Squash Sauté with Basil & Tomatoes
8 ingredients
Serves 6.
openrecipes
Summer squashes contain a lot of moisture in the center, near their seeds. To reduce the amount of moisture released while quickly sautéing the squashes, cut them in half lengthwise and run the tip of a small spoon down the center of each half to quickly and easily remove the seeds. Then slice as directed in the recipe.
Estimated Nutrition (whole recipe, rough)
311
Calories
10g
Protein
23g
Fat
18g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. olive oil
- 3 zucchini, cut into half-moons
- 3 yellow summer squashes, cut into half-moons
- 3 large plum tomatoes, seeded and diced
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3 Tbs. thinly sliced fresh basil
- Watercress leaves for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes