Skillet Squash

VeganVegetarian
Prep: 10 min Cook: 20 min Serves: 4 Cuisine: American

A quick and flavorful skillet dish featuring tender zucchini and summer squash, infused with basil and onion. Perfect as a side dish or light meal, its fresh vegetable flavors are complemented by aromatic herbs, making it a versatile choice for casual dinners or healthy lunches.

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Ingredients

  • 2 Tbsp. corn oil ⓘ
  • 2 medium zucchini (about 3/4 lb.), cut in 1/4-inch slices ⓘ
  • 1 tsp. salt ⓘ
  • 1/2 tsp. crushed dried basil leaves ⓘ
  • 1 small onion, sliced ⓘ
  • 2 medium summer squash (about 3/4 lb.), cut in 1/4-inch slices ⓘ
  • 1 bay leaf ⓘ
  • 1/4 tsp. pepper ⓘ

Instructions

  1. Heat corn oil in a skillet over medium heat.
  2. Add the sliced onion; saute, stirring frequently until tender.
  3. Stir in the sliced zucchini, summer squash, salt, dried basil leaves, pepper, and bay leaf.
  4. Cover and simmer for about 20 minutes or until the vegetables are tender.

Nutrition & Diet Analysis (per serving)

389 kcal 19% DV
Protein Fat Carbs

Macronutrients

Protein 4.7g 9% DV
Total Fat 31.1g 40% DV
Carbs 30.8g 11% DV
Fiber 9.1g 33% DV
Sugar 2.8g 6% DV

Electrolytes

Sodium 9853.3mg 100% DV
Potassium 403mg 9% DV

Vitamins & Minerals

Vitamin A 151mcg 17% DV
Vitamin C 44.4mg 49% DV
Calcium 277.8mg 21% DV
Iron 12.2mg 68% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

pepper onion corn oil basil summer bay leaf zucchini salt

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