Comida Kraft
Recipe Box

Farmers' Market Squash Sauté

No referer *
Prep Time
20
min.
Total Time
20
min.
Servings

4 servings, 3/4 cup each

Here’s a quick and flavorful way to prepare summer squash. It’s easy enough for every day but is also great for company.

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What You Need

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Make It

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  • Cook vegetables in hot oil in large skillet on medium heat 3 min., stirring occasionally. Stir in garlic; cook 3 min. or until vegetables are crisp-tender.
  • Remove from heat; stir in mozzarella and basil.
  • Sprinkle with Parmesan.

Substitute

Omit yellow squash. Use 4 zucchini instead.

Servings

  • 4 servings, 3/4 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1 Meat (L)
  • 1 Fat

Nutrition Bonus

This easy-to-make side dish gives these vegetables a whole new flavor. As a bonus, the squash contains vitamin C.

Nutritional Information

Serving Size 4 servings, 3/4 cup each
AMOUNT PER SERVING
Calories 120
Total fat 8g
Saturated fat 3g
Cholesterol 10mg
Sodium 180mg
Carbohydrate 8g
Dietary fiber 2g
Sugars 4g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 30 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Quick and healthy side. Quick and healthy side. The basil and mozzarella are a great touch of flavor!
Date published: 2012-04-05
Rated 5 out of 5 by from This recipe is a cinch, probably because I eat one zucchini, 3 mushrooms, onion flakes and 1/2 cup... This recipe is a cinch, probably because I eat one zucchini, 3 mushrooms, onion flakes and 1/2 cup egg substitute sauteed in PAM every day for breakfast!!! I also top with grated parmasan or reduced fat FETA crumbles. I've had this breakfast for several years in order to lose weight, and I like it so much I still eat it. So this recipe as a side dish is simple and good for a person, helps fulfill your daily quota of veggies too.
Date published: 2008-05-15
Rated 5 out of 5 by from I love this. I love this. I used fresh basil, not dried, and that may be part of why some people found this a boring dish. Fresh basil is much more aromatic and flavorful than dried. Also, this isn't meant to be a spicy, knock-your-socks-off kind of dish. It's squash and zuchinni, mild vegetables. Very tasty, the olive oil enhances the fresh vegetables. I'm having them with eggs for breakfast right now. mmmm...
Date published: 2008-08-28
Rated 5 out of 5 by from For those who aren't sure about cheese with squash, you should try various recipes of stuffed baked... For those who aren't sure about cheese with squash, you should try various recipes of stuffed baked zucchini. Very similar (in theory) to twice-baked potatoes and delicious! I personally love this dish but if it's a little bland for some, try sauteeing some red onions with it.....or adding chives on top just before serving. Thanks for sharing, this is excellent for summertime!
Date published: 2008-08-05
Rated 5 out of 5 by from This is so tasty, and very healthy as well. This is so tasty, and very healthy as well. To add a little 'zip' to this dish, I've made it adding onions, chopped green peppers, red pepper flakes, celery and tomatoes. I've also made it using Italian seasoning and a few drops of 'hot sauce' flavoring. If fresh corn I cut it off the cob and mix that in too. You can't mess this recipe up. It's simply great!
Date published: 2008-08-27
Rated 5 out of 5 by from Made this for company tonight, and we all loved it! Made this for company tonight, and we all loved it! didn't even need salt and pepper. Was lovely how the natural flavors enhanced each other. I wonder if the cook who said it was bland is from the south. I would encourage you to try cooking with natural flavors of foods and not trying to cover them up like my cooking teachers in New Orleans always did.
Date published: 2008-07-17
Rated 5 out of 5 by from Actually, haven't made this yet, but have made a similar version for years. Actually, haven't made this yet, but have made a similar version for years. Saute Zucchini & small amount of diced onion till somewhat soft. Scramble 2 or 3 eggs and about 1/4 cup grated parmesan or romano cheese, salt & pepper in a bowl. Add to zucchini in pan & mix together as eggs gel together. Yummy. Am going to try this version, too.
Date published: 2010-07-24
Rated 5 out of 5 by from This is an excellent recipe. This is an excellent recipe. I have made it about three times already. I have used sometimes more of the squash than zucchini, depending on what I have on hand. I have not used the basil and it still has excellent flavor. My husband loved it also. I do Weight Watchers and this is only 2 points. We loved it.
Date published: 2008-07-07
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