Preparation Time:10 minutes
Cook Time:5 minutes

Zucchini and Yellow Squash Saut°é

Cut zucchini and squash in half crosswise. Cut in half again and slice into thin strips.

Heat oil in a large heavy skillet over medium-high heat. Cook zucchini and squash until they begin to brown around the edges. Add salt, garlic, marjoram, rosemary, oregano and parsley; stir. Transfer to a serving bowl and serve immediately.

Nutrition Facts
Serving Size 1/4 of recipe
Amount Per Serving
Calories 134Calories from Fat 98
% Daily Value*
Total Fat 11g17%
Saturated Fat 2g8%
Sodium 300mg13%
Potassium 414mg 
Total Carbohydrate 9g3%
Dietary Fiber 3g11%
Sugars 3g 
Protein 2g 
Vitamin A 29%
Vitamin C 26%
Calcium 5%
Iron 6%
Omega3 0.17g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.