Summer Vegetable Melange

VeganVegetarian
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Ingredients

  • 1 medium zucchini ⓘ
  • 1 medium yellow squash ⓘ
  • 1 medium carrot ⓘ
  • 1/2 onion, sliced thin lengthwise ⓘ
  • 1 tablespoon olive oil ⓘ
  • 1 tablespoon fresh lemon juice ⓘ
  • 1 pinch red pepper flakes ⓘ
  • 1 teaspoon fresh parsley, chopped

Instructions

  1. Shave squash and carrot into ribbons using a vegetable peeler or mandolin.
  2. Heat oil in skillet, saute onion and carrot until almost tender. Add squashes and saute 1-2 minutes more. Remove from heat and toss with lemon juice, red pepper, and parsley.

Nutrition & Diet Analysis (per serving)

465 kcal 23% DV
Protein Fat Carbs

Macronutrients

Protein 10.4g 21% DV
Total Fat 30.5g 39% DV
Carbs 44.6g 16% DV
Fiber 13.9g 50% DV
Sugar 14.8g 30% DV

Electrolytes

Sodium 285mg 12% DV
Potassium 1482.8mg 32% DV

Vitamins & Minerals

Vitamin A 921.8mcg 100% DV
Vitamin C 71.7mg 80% DV
Calcium 353.8mg 27% DV
Iron 7.2mg 40% DV

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

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Explore Ingredients

zucchini lemon juice fresh parsley red pepper onion olive oil carrot

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