Sautéed Yellow Squash, Zucchini, and Onions

A simple method for summer squash.

July 30, 2013

Serves: 4
Prep: 5 min
Cook: 13 min
Total: 18 min


  • 2 tablespoons olive oil
  • 2 onions, cut into 1/4" slices
  • 2 zucchini, cut in half lengthwise, then cut into 1/4" slices
  • 2 yellow squash, cut in half lengthwise, then cut into 1/4" slices
  • 3 cloves garlic, finely chopped
  • 1/2 cup white wine
  • salt
  • ground black pepper
  • 1/4 teaspoon Italian seasoning

1. Place the oil in a large saucepan over medium-high heat.


2. Add the onions and cook for 3 to 5 minutes, or until translucent.

3. Add the zucchini and the yellow squash, and cook for 4 to 5 minutes, stirring occasionally.

4. Add the garlic, and cook for 30 seconds. Add the wine, salt and pepper to taste, and Italian seasoning.

5. Cook for 2 to 3 minutes, or until the liquid has reduced by half.

Nutritional Facts per serving
Calories 153.8 cal
Fat 7 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 56.9 mg
Carbohydrates 15.9 g
Total Sugars 8.5 g
Dietary Fiber 4.6 g
Protein 3.4 g

Courtesy of the Rodale Healthy Recipe Finder.

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