Sauteed Julienned Summer Vegetables
User Reviews
5.0
12 reviews
Excellent
Sauteed Julienned Summer Vegetables
Report
Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!
Share:
Ingredients
- 1 tablespoons extra virgin olive oil
- 1/4 cup red onion (diced)
- 3 cloves garlic (minced)
- 8 oz zucchini (cut into julienne strips (with a mandolin))
- 8 oz yellow squash (cut into julienne strips (with a mandolin))
- 4 oz 1 medium carrot, cut into julienne strips (with a mandolin)
- salt and fresh cracked pepper (to taste)
Instructions
- Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
- Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
- Makes 4 cups.
Nutrition Information
Show Details
Serving
1cup
Calories
66kcal
(3%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
4g
(6%)
Sodium
24mg
(1%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 66kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Sodium | 24mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
