Sauteed Julienned Summer Vegetables
User Reviews
5
8 reviews
Excellent
Sauteed Julienned Summer Vegetables
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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!
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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 carrot medium, cut into julienne strips (with a mandolin
- salt to taste, fresh cracked pepper
- black pepper to taste, fresh cracked pepper
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
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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
8 reviews
Excellent
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