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Summer Squash with Herbs

  • 30minutes
  • 75calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 1 small onion , finely chopped

  3. 3 (about 6 ounces each) small zucchini , cut lengthwise in half, then crosswise into 1/2-inch-thick pieces

  4. 3 (about 6 ounces each) small yellow summer squashes , cut lengthwise in half, then crosswise into 1/2-inch-thick pieces

  5. 1 clove(s) garlic , crushed with garlic press

  6. 1 teaspoon(s) chopped fresh oregano

  7. 1/2 teaspoon(s) salt

  8. 1/4 teaspoon(s) coarsely ground black pepper

  9. 2 tablespoon(s) chopped fresh mint

  10. 1 teaspoon(s) grated fresh lemon peel

  11. Fresh oregano sprigs , for garnish

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 to 7 minutes or until onion is golden, stirring frequently.

  2. Increase heat to medium-high. Add zucchini, yellow squash, garlic, chopped oregano, salt, pepper, and 1 tablespoon mint; cook 10 minutes or until vegetables are tender and golden, stirring often.

  3. Transfer vegetables to bowl and toss with lemon peel and remaining 1 tablespoon mint. Garnish with oregano sprigs.

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