Directions:
- Coat a large skillet with oil. Add a third of the garlic, and heat over medium-high heat until sizzling, 1 to 2 minutes. Add a third of the zucchini and yellow squashes, and cook until just wilted and browned around edges, 2 to 3 minutes. Transfer to a plate. Repeat twice with remaining garlic, zucchini, and yellow squashes. Stir in vinegar to last batch, and let evaporate slightly. Return all batches of zucchini and yellow squashes to skillet, and stir in oregano. Serve warm or at room temperature. Garnish with oregano sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.72 Kcal (229 kJ) | ||
| Calories from fat | 44.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 8% | |
|---|---|---|---|
| Sodium | 1.33mg | 0% | |
| Potassium | 92.75mg | 2% | |
| Total Carbs | 2.36g | 1% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 0.53g | 1% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 110.04 Kcal (461 kJ) | ||
| Calories from fat | 89.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 8% | |
|---|---|---|---|
| Sodium | 2.67mg | 0% | |
| Potassium | 186.53mg | 2% | |
| Total Carbs | 4.74g | 1% | |
| Sugars | 2.35g | 5% | |
| Dietary Fiber | 1g | 2% | |
| Protein | 1.07g | 1% | |
| Vitamin C | 16.5mg | 14% | |
| Iron | 0.3mg | 1% | |
| Calcium | 24.6mg | 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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