Zucchini & Yellow Squash Medley With Summer Herbs Recipe

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Zucchini & Yellow Squash Medley With Summer Herbs
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  1. In a large skillet (or wok), saute the squash and garlic in olive oil on medium-high heat about 5-10 minutes, stirring often.
  2. Add herbs and stir well.
  3. Reduce heat to medium; continue cooking for an additional 10 minutes, stirring twice.
  4. Add parsley, salt and pepper and stir well.
  5. Cook 5 minutes more, or until squash is done.
  6. Add pinch of sugar and lemon slices; stir well.
  7. Serve sprinkled with grated Parmesan cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 87.49 Kcal (366 kJ)
Calories from fat 83.65 Kcal
% Daily Value*
Total Fat 9.29g 14%
Sodium 2.74mg 0%
Potassium 65.38mg 1%
Total Carbs 1.27g 0%
Sugars 0.29g 1%
Dietary Fiber 0.44g 2%
Protein 0.43g 1%
Vitamin C 11.3mg 19%
Iron 0.4mg 2%
Calcium 10.6mg 1%
Amount Per 100 g
Calories 317.22 Kcal (1328 kJ)
Calories from fat 303.27 Kcal
% Daily Value*
Total Fat 33.7g 14%
Sodium 9.92mg 0%
Potassium 237.04mg 1%
Total Carbs 4.62g 0%
Sugars 1.06g 1%
Dietary Fiber 1.58g 2%
Protein 1.54g 1%
Vitamin C 40.9mg 19%
Iron 1.5mg 2%
Calcium 38.5mg 1%

* 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

  • 2.4
  • 3

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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