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Such an easy and forgiving recipe — add thinly sliced eggplant or finely chopped chili pepper along with the summer squash for an extra dimension of flavor.
3 large summer squash, such as zucchini and yellow crookneck, unpeeled (about 3 pounds)
1 tablespoon extra-virgin olive oil
¾ teaspoon kosher salt
2 teaspoons chopped fresh oregano
¾ cup marinara sauce (preferably homemade)
Parmesan cheese for serving
Using a spiralizer or julienne peeler, strip squash into thin strips. Heat oil in a large skillet over medium-high heat. Add squash; season with salt and oregano and cook for 2 to 3 minutes. Add sauce and continue to cook until vegetables are slightly wilted and warm, about 5 minutes. Serve with a sprinkle of Parmesan.
Nutrition Info Per Serving:
Calories: 138; Total Fat: 6.5 grams; Saturated Fat: 2 grams; Total Carbohydrate: 6 grams
Sugars: 9 grams; Protein: 6 grams; Sodium: 370 milligrams; Cholesterol: 6 milligrams
Fiber: 4 grams
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© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud