Summer Squash Saute - 5g Net Carbs |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 108 calories, 4g protein, 5g net carbs, 7g fat, 10mg cholesterol, 170mg sodium Ingredients:
2 lbs summer squash (about 4 small) or 2 lbs zucchini (about 4 small) |
2 tablespoons olive oil |
1 tablespoon butter |
1/2 medium onion, thinly sliced |
2 teaspoons minced garlic |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
1/4 teaspoon tabasco sauce |
1/4 cup grated parmesan cheese |
Directions:
1. Wash and cut squahs into half-moon slices, about 1/4-inch thick; set aside.
2. In large skillet, warm olive oil; add butter and stir to melt.
3. Add onions, garlic, salt, and pepper to the skillet and cook for 3-4 min, or until softened and fragrant.
4. Add squash and tabasco to the skillet and cook, stirring, about 8-10 min, or until squash is softened.
5. Stir in parmesan cheese and serve hot.
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