Basil Summer Squash Recipe

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Basil Summer Squash
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  1. Heat olive oil in stainless steel pot over high heat.
  2. Add garlic and jalapeno, stir until garlic begins to brown.
  3. Add soy sauce, beets, squash and salt.
  4. Add a dash of water, just to keep things moist.
  5. Stir occasionally, until thickened, about 3-4 minutes.
  6. Add onion, stir until onion softens slightly.
  7. Add basil, stir until wilted, about 30 seconds.
  8. Serve immediately, over rice if you like.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 169.05 Kcal (708 kJ)
Calories from fat 20.98 Kcal
% Daily Value*
Total Fat 2.33g 4%
Sodium 2577.84mg 107%
Potassium 993.19mg 21%
Total Carbs 31.47g 10%
Sugars 18.8g 75%
Dietary Fiber 8.59g 34%
Protein 9.7g 19%
Vitamin C 40.2mg 67%
Iron 3mg 17%
Calcium 77.6mg 8%
Amount Per 100 g
Calories 45.54 Kcal (191 kJ)
Calories from fat 5.65 Kcal
% Daily Value*
Total Fat 0.63g 4%
Sodium 694.44mg 107%
Potassium 267.55mg 21%
Total Carbs 8.48g 10%
Sugars 5.06g 75%
Dietary Fiber 2.31g 34%
Protein 2.61g 19%
Vitamin C 10.8mg 67%
Iron 0.8mg 17%
Calcium 20.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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