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Ingredientes
- 1 1/2 lb yellow squash, cut diagonally, into 1/4" slices
- 5 Tbsp. extra virgin olive oil
- 1 tsp dry oregano
- 1 Tbsp. lemon, juice
- 2 Tbsp. chopped fresh parsley, leaves
Direcciones
- Sprinkle both side of the squash with salt and let the slices drain between paper towels. After patting dry, brush with oil.
- Cook squash for 3-4 min on each side.
- Whisk lemon juice, oil and oregano in a small bowl and drizzled over squash. Sprinkle with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 177 | |
| Calories from Fat 152 | 86% |
| Total Fat 17.21g | 22% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 440mg | 13% |
| Total Carbs 5.85g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.62g | 2% |
| Protein 2.06g | 3% |
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