Buttered squash and zucchini with garlic
These spiralized squash need only quick cooking with butter and garlic to become a tender side or light main. The shelf here is minimal, so we build a simple, honest dish that lets the vegetables speak for themselves.
About 260 calories a serving, 10 g protein, 13 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
- 2 ounces parmesan cheese
From your shelf
- 1 package yellow squash zucchini spiral
Staples
- 2 tablespoons butter
- 2 cloves, sliced thin garlic
- to taste salt
- to taste pepper
- Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming. Add 2 sliced garlic cloves and cook, stirring, until fragrant, about 1 minute.
- Pour in the entire package of spiralized squash and zucchini. Toss to coat with butter, then let it sit for 2 minutes without stirring so the bottoms begin to soften.
- Toss again and cook, stirring often, until the spirals are tender but still hold their shape, about 4 to 5 minutes total. Season with salt and pepper to taste.
- Transfer to a serving plate. Grate parmesan over the top and squeeze fresh lemon juice over everything just before serving.
Note Swap the lemon for a splash of good vinegar if you prefer. Leftovers keep two days refrigerated in an airtight container and reheat gently in a skillet. Serve with grilled chicken, roasted fish, or a fried egg on top to make it a full meal.
On the label
YELLOW SQUASH, ZUCCHINI
Heinen's, pre-packaged fruit & vegetables, serving 85 GRM, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as zucchini, squash. Half of it left? Use up the zucchini.