Summer Squash Saute
By Heather Bauer, RD, CDN | April 2007 | SUBSCRIBE | VIEW ARCHIVE

Most recipes can easily be made trans-fat free as long as you’re not using hydrogenated or partially hydrogenated oils, or products containing those items. This vegetable sauté uses olive oil, a monounsaturated oil that helps to decrease bad cholesterol and increase good cholesterol. Plus, it’s a colorful dish that will be sure to remind you that summer is right around the corner!

Serves: 4

1 Tablespoon olive oil
2 medium onions, finely chopped
5 small cloves garlic, finely chopped
2 medium green zucchini, cut into 1-inch pieces
1 medium summer squash, cut into 1-inch pieces
Salt and pepper to taste
Parsley, basil, thyme, or other herbs to taste (optional)

1. Heat the oil in a large pan over medium heat. Add chopped garlic and onion and sauté for about 5 minutes, or until translucent. Remove from pan.
2. Add the squash and zucchini to the pan and sauté for about 6 minutes, stirring frequently. Lower the flame and cover pan. Cook on low for 6 to 10 minutes more, stirring occasionally.
3. Uncover pan, add the cooked onions and garlic and cook on medium heat for about 5 minutes.
4. Season with salt and pepper. If desired, add fresh herbs.

Calories per serving: ~70