Directions:
- In a large skillet over medium heat, melt butter.
- Sauté garlic and scallion until garlic is tender but not browned.
- Loosely scatter zucchini and summer squash into skillet. Stir in basil, pepper and salt and cover skillet.
- Cook for 8-10 minutes, stirring occasionally until zucchini/squash slices are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.56 Kcal (308 kJ) | ||
| Calories from fat | 69.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 12% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 196.57mg | 8% | |
| Potassium | 51.77mg | 1% | |
| Total Carbs | 1.2g | 0% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 0.48g | 1% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 14.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 316.03 Kcal (1323 kJ) | ||
| Calories from fat | 297.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.03g | 12% | |
|---|---|---|---|
| Cholesterol | 87.45mg | 7% | |
| Sodium | 844.56mg | 8% | |
| Potassium | 222.42mg | 1% | |
| Total Carbs | 5.16g | 0% | |
| Sugars | 0.78g | 1% | |
| Dietary Fiber | 1.71g | 2% | |
| Protein | 2.05g | 1% | |
| Vitamin C | 13.5mg | 5% | |
| Vitamin A | 0.4mg | 3% | |
| Iron | 1.1mg | 1% | |
| Calcium | 62mg | 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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