Directions:
- Pour enough oil in skillet to cover. Place over medium high heat and add 1/3 of the garlic, cook for 1-2 minutes.
- Stir in 1/3 of zucchini and summer squashes and cook another 2 minutes or until squash is wilted and browns on the edges. Transfer to serving dish or bowl.
- Repeat two more times with the remaining squash and garlic.
- Before transferring last batch to bowl stir in vinegar and then return all the squash back to the skillet along with the oregano.
- Return all to serving dish.
- Serve while still warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.56 Kcal (191 kJ) | ||
| Calories from fat | 42.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Sodium | 0.85mg | 0% | |
| Potassium | 23.92mg | 1% | |
| Total Carbs | 0.84g | 0% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 0.16g | 0% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 390.49 Kcal (1635 kJ) | ||
| Calories from fat | 360.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.1g | 7% | |
|---|---|---|---|
| Sodium | 7.29mg | 0% | |
| Potassium | 205.04mg | 1% | |
| Total Carbs | 7.23g | 0% | |
| Sugars | 3.53g | 2% | |
| Dietary Fiber | 1.01g | 0% | |
| Protein | 1.33g | 0% | |
| Vitamin C | 12mg | 2% | |
| Iron | 1.2mg | 1% | |
| Calcium | 43.3mg | 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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