Summer squash season is upon us and it’s the perfect time to add more nutritious vegetables to our diets. These low-cal Sauteed Summer Squash with Basil and Garlic recipes are a great way to do just that!
Yellow squash is a beloved veggie with its mild flavor that complements many dishes. Plus, it’s packed full of vitamins A, C and K for added nutritional benefits.
Savoring sauteed summer squash with basil and garlic for dinner is an easy way to incorporate more vegetables into your diet. Plus, this dish only has 130 calories so it’s suitable for anyone on any eating plan!
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You will need yellow squash, olive oil, butter, thyme, lemon juice and salt. To prepare this recipe, chop all ingredients before mixing them together.
Heat a medium-sized skillet over medium-high heat and place the sliced squash inside it. Saute for several minutes until they are tender and golden brown, but do not overcrowd the pan.
When adding the sliced squash, season it with some salt and pepper. This helps ensure that it is cooked through while adding flavor without making the squash too greasy.
Start by heating a skillet over medium-high heat and adding some butter and olive oil. Once the butter has melted, you can begin sauteing your squash until tender. Be sure to stir occasionally while cooking for even cooking results.
Once golden and tender, remove the squash from the heat. Transfer to a serving plate and top off with basil and Parmesan cheese for garnish.
This straightforward dish makes an excellent side to chicken or fish dishes, or it can even serve as the main course. Not only is it healthy and filling, but also packed with essential vitamins and minerals.
Cooking yellow squash can be done several ways, including roasting, sauteeing and grilling. You could even turn it into a salad!
Are you in search of a delicious vegetable to add to your dinner table? Yellow squash is an ideal choice. Not only does it look beautiful on the plate, but it’s packed with health benefits like Vitamin C, folate and potassium.
Spiralized yellow squash noodles make an excellent low-carb and calorie substitute for pasta. They take only minutes to cook and are packed with flavor from garlic and fresh herbs. Furthermore, these gluten-free noodles can be beneficial to those with celiac disease or other food sensitivities.
Yellow squash is an ideal vegetable for those seeking to incorporate more veggies into their diets. It’s low in calories and packed with fiber. Furthermore, it’s cholesterol-free as well as packed with calcium, iron, vitamins C, A and B-complexes – not to mention other essential vitamins like B6!
Kale is an excellent source of potassium and magnesium, making it a versatile vegetable that can be eaten raw, roasted or sauteed.
To begin, wash and trim away any squash ends. Cut it lengthwise into half-inch slices (they’ll shrink a bit when cooked), and then horizontally into thin, bite-size pieces.
Once the squash has been prepared, heat oil in a deep frying pan over medium-high heat and saute onion, pepper and garlic for approximately 3 minutes until tender. Then add squash, basil and whole cherry tomatoes; stir to mix thoroughly (2-3 more minutes).
This dish is an effortless side to complement any meal. Just be sure to monitor the squash closely during preparation and remove from heat if it starts releasing too much water.
This recipe is low in calories and carbs, plus it’s simple to whip up for a light lunch or dinner.
For an even richer flavor, you can enhance the dish before serving by adding more herbs and spices. Chopped fresh parsley, lemon juice, or aged balsamic vinegar can all help add depth to your meal.
Another option is to sprinkle the dish with seasoned breadcrumbs before serving. Be sure to use breadcrumbs that are not too crunchy, otherwise your dish may become overly dry.
You can enhance the flavor of this dish with feta cheese, goat feta or grated Parmesan. For an even more delectable and aromatic experience, garnish it with fresh herbs or drizzle of olive oil for extra zing!
This low calorie Sauteed Summer Squash with Basil and Garlic recipe is the perfect summertime meal. It can be served with various foods like pasta, chicken, beef or seafood and it’s low in carbohydrates – plus it’s gluten-free!
Squash is an ideal low calorie, low fat alternative to pasta – perfect for a healthy summer meal! Plus, it’s simple to prepare, cooks quickly, and contains lots of fiber!
It contains numerous vitamins and minerals, such as calcium, iron, Vitamin C, Vitamin A, beta-carotene. Furthermore, its high fiber content helps to regulate digestive system functions.
Yellow squash is an excellent source of potassium and copper, both which aid in heart health. Furthermore, it supplies vitamin E – an effective antioxidant.
If you’re searching for a low-calorie and high fiber alternative to pasta, spiralized summer squash is an excellent option. It’s simple to prepare, cooks quickly, and requires minimal cooking oil.
You can start with zucchini or yellow summer squash, both of which can be found at most grocery stores. If you have access to a farmers market, buttercup squash and kabocha squash may also be available there.
Before beginning this recipe, be sure to select high-quality ingredients. Doing so will guarantee the success of your dish.
Selecting quality produce will provide your dish with more nutritional value and an enhanced flavor. This is especially critical for this recipe, since basil and garlic will be key components.
When making this recipe, make sure the vegetables used are fresh and free from pesticides or herbicides. Doing so will guarantee that zucchini and squash are safe to consume.
Before beginning this recipe, it is wise to wash and dry the zucchini and squash thoroughly. Doing so will prevent them from tasting bitter from the oil used for cooking.
Particularly if you are making this recipe on a weeknight when you have less time to prep the dish, avoiding an unpalatable and tasteless outcome is key.
To prepare this dish, heat a skillet over medium-high heat and add olive oil. Once heated, add the squash and stir to coat them in oil. Remove from the heat once softened, season with some salt and pepper for seasoning.
Summer is the perfect time to create delicious recipes using fresh produce from your garden or CSA box. Zucchini, tomatoes, cucumbers, green beans and basil are just a few of the delicious items available this season in abundance.
This low-calorie Sauteed Summer Squash with Basil and Garlic recipe is an effortless, delicious way to ensure you’re getting all of your veggies on a daily basis! Pair it up with anything from pasta dinner to grilled steak – whatever works for your dinner plate!
Preparing this dish requires using just the right amount of oil and butter. To guarantee that zucchini and squash stay crunchy without becoming mushy, use high-grade olive oil with a mixture of butter to saute them in.
It is essential to cook all ingredients thoroughly and not let them brown too quickly, or the flavor will suffer! As a final step before serving, add a pinch of salt or pepper for seasoning.
Reheating this dish is as easy as adding it to a pan with some oil and butter, cooking over medium-low heat until heated through. If you want to enjoy this delectable meal again later on, I recommend refrigerating in an airtight container until ready to serve.
Are you searching for a quick and delicious low calories recipe to share with your family this week? Look no further! This delicious recipe incorporates fresh herbs and garlic for an irresistible flavor that’s sure to please everyone in the household.
To prepare this recipe, you’ll need some yellow summer squash and other ingredients which can be found at your local farmer’s market or grocery store.
Choose small or medium sized yellow summer squash with vibrant and glossy skins that feel firm when touched and have no soft spots. Avoid large crookneck varieties which may have spongy textures and taste bland.
Once your squash has cooled, cut it into bite-size pieces. If desired, peel away any skin for an even prettier color and texture.
- 2 tablespoons olive oil
- 2 cloves garlic, minced or grated
- 2 medium summer squash, sliced into
- 1/4 inch thick rounds
- Salt and pepper to taste
- 1/4 cup chopped fresh basil
You can adjust the amount of garlic and basil to your liking. If you don't have fresh basil, you can substitute with dried basil, but reduce the amount to 1-2 teaspoons. You can also add other seasonings, such as red pepper flakes or grated Parmesan cheese, to enhance the flavor.
Equipment: Large skillet, Chef's knife, Cutting board, Garlic press or microplane grater, Tongs.
Amount Per Serving: Calories: 97Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 76mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 2g