Directions:
- Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
- Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.99 Kcal (293 kJ) | ||
| Calories from fat | 69.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 1.87mg | 0% | |
| Potassium | 32.74mg | 1% | |
| Total Carbs | 0.47g | 0% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 0.27g | 1% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 9.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 437.43 Kcal (1831 kJ) | ||
| Calories from fat | 431.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.97g | 12% | |
|---|---|---|---|
| Cholesterol | 127.1mg | 7% | |
| Sodium | 11.68mg | 0% | |
| Potassium | 204.65mg | 1% | |
| Total Carbs | 2.97g | 0% | |
| Sugars | 0.48g | 0% | |
| Dietary Fiber | 0.52g | 0% | |
| Protein | 1.7g | 1% | |
| Vitamin C | 15mg | 4% | |
| Vitamin A | 0.6mg | 3% | |
| Iron | 1.3mg | 1% | |
| Calcium | 57.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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