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Ingredientes
- 1 tsp To 1 Tablespoons
- Â Â More tastes better
- Â Â But if fat is a big issue --
- Â Â Use less
- 2 x To3 lbs
- 1/4 x " coins
- Â Â cn Do with pattypans too
- 1 x Onion -- chopped fine
- 1 x Bell pepper -- minced
- 3 x To4 cloves
- 1 tsp Coarse black pepper Or possibly --
- Â Â Lawry's Pepper mix
- 1/4 tsp Grnd nutmeg
- Â Â Salt -- to taste
- Â Â Extra virgin extra virgin olive oil --
- Â Â Yellow summer squash -- in
- Â Â Garlic -- smashed
Direcciones
- In a heavy pan with tight-fitting lid, spread oil over bottom. Add in squash, then onion, then bell pepper. Sprinkle pepper, nutmeg and salt over all.
- Cover tightly and place over low heat. Check in 15 min. Onions should be transparent and squash tender. If not, cover and cook five more min. Squash will make its own sauce. If too thin, can thicken slightly with cornstarch. The squash will be a little more cooked than is a la mode these days, but this always disappears when I serve it. I suppose which you could totally eliminate the oil, but the extra virgin olive oil flavor is sooo good.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 673g | |
| Calories 383 | |
| Calories from Fat 69 | 18% |
| Total Fat 7.75g | 10% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 251mg | 10% |
| Potassium 1808mg | 52% |
| Total Carbs 22.51g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 10.83g | 7% |
| Protein 55.94g | 90% |
