| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | t | Olive oil |
| 1 | lb | Yellow summer squash, thinly |
| sliced | ||
| 1/2 | c | Chopped scallions |
| 1/4 | Chili pepper, seeded and | |
| finely chopped or to | ||
| taste | ||
| 2 | T | Fresh basil or 3/4 teaspoon |
| dried | ||
| 1 1/2 | t | Water |
| 1 | t | Mixed peppercorns, crushed |
INSTRUCTIONS
(Quick and Healthy Cooking) In a 10 inch skillet, warm the oil over medium heat. Add the squash, scallions, chili peppers, basil, water and peppercorns, and sauté, stirring constantly, until vegetables are tender, 5 to 6 minutes. 4 servings, 29 calories per serving. Posted to EAT-L Digest by Al & Diane Johnson <[email protected]> on Aug 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 44
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 128.6mg
Potassium: 455.8mg
Carbohydrates: 11.7g
Fiber: 6.2g
Sugar: 1.3g
Protein: 4.2g