Description
Summer squash takes center stage with this seasonal side dish. This quick and easy recipe takes only 10 minutes to make and features summertime favorites like zucchini, grape tomatoes and yellow squash. Featuring a simple mixture of rosemary, garlic powder, salt and pepper, this keto-friendly sautéed zucchini and squash recipe is light, fresh and savory.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow squash, cut into 1/4-inch thick slices
- 1 medium zucchini, cut into 1/4-inch thick slices
- 1 teaspoon Whole Rosemary Leaves, finely crushed
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Pure Ground Black Pepper
- 1/4 teaspoon Sea Salt
- 1 cup grape tomatoes, halved
Instructions
- Step 1: Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.
- Step 2: Sprinkle with rosemary, garlic powder, pepper and sea salt. Add tomatoes; cook and stir 2 to 3 minutes or until vegetables are tender-crisp.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Side Dishes
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 64 kcal
- Sugar: 3 g
- Sodium: 108 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg