Summer Squash with Fresh Herbs
Makes about 1 1/2 cups
Time 20 min
Serve these flavorful cubes of sautéed yellow squash and zucchini as finger food for little ones who are eager to feed themselves.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped yellow or white onion
- 3/4 pound small yellow squash and/or zucchini (about 3), cut into 1/2-inch cubes
- 2 teaspoons finely chopped fresh herbs, such as thyme, flat-leaf parsley and basil
Method
Heat oil in a large skillet over medium-high heat.
Add onions and cook, stirring occasionally, until just golden, about 2 minutes.
Add squash and herbs and cook, stirring occasionally, until golden brown and tender, about 5 minutes.
Lower heat to medium-low and cook, stirring occasionally, until very soft, about 5 minutes more.
The squash will keep refrigerated in an airtight container for up to 3 days and in the freezer for up to 3 months.
(Suggested age: 8 months and up)
Nutritional Info:
Per serving: about 1/4 cup, 25 calories , 2.5g total fat, 0mg sodium, 3g carbohydrates (1g dietary fiber, 2g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped yellow or white onion
- 3/4 pound small yellow squash and/or zucchini (about 3), cut into 1/2-inch cubes
- 2 teaspoons finely chopped fresh herbs, such as thyme, flat-leaf parsley and basil