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5.0 from 12 votes

Sauteed Julienned Summer Vegetables

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!

Cook Time
mins
Servings: 4
Calories: 66 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Makes 4 cups.

Nutrition Information

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

% 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.