Summer Squash Medley Recipe

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Ingredients:

Serving

2 yellow squash
2 zucchini
water
1/2 tsp grated lemon rind
1 tbsp lemon juice
1 tsp dried dillweed
1/4 tsp salt

Directions:

Cut 2 yellow squash and 2 zucchini crosswise into 1/4-inch-thick slices. Cook in a large skillet in a small amount of boiling water 3 to 5 minutes or until crisp-tender; drain. Add 1/2 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 teaspoon dried dillweed, and 1/4 teaspoon salt, and toss.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4.24 Kcal (18 kJ)
Calories from fat	0.5 Kcal
		% Daily Value*
Total Fat	0.06g	0%
Cholesterol	1.36mg	0%
Sodium	146.45mg	6%
Potassium	29.9mg	1%
Total Carbs	0.8g	0%
Sugars	0.27g	1%
Dietary Fiber	0.06g	0%
Protein	0.23g	0%
Vitamin C	3.4mg	6%
Iron	0.1mg	0%
Calcium	1.8mg	0%

Amount Per 100 g
Calories	41.18 Kcal (172 kJ)
Calories from fat	4.84 Kcal
		% Daily Value*
Total Fat	0.54g	0%
Cholesterol	13.22mg	0%
Sodium	1421.34mg	6%
Potassium	290.17mg	1%
Total Carbs	7.78g	0%
Sugars	2.61g	1%
Dietary Fiber	0.59g	0%
Protein	2.26g	0%
Vitamin C	32.8mg	6%
Iron	0.8mg	0%
Calcium	17.1mg	0%

* 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.

Tastes

salty
savory
bitter
sweet

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