Buttered Squash Ribbons
Squash ribbons make for an excellent substitution for pasta noodles, but we also enjoy them simply as a side dish. Toss in Italian herbs and melted butter, and pair with fish or chicken.
PREP TIME
10 minutes
COOK TIME
10 minutes
INGREDIENTS
6
Serves: 2
Ingredients
- 222 Yellow Squash
- 222 Zucchini
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter
- Salt and Pepper, to taste
- 2 Tbsp2 Tbsp2 Tbsp fresh Oregano, chopped
- 2 Tbsp2 Tbsp2 Tbsp fresh Basil, chopped
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Using a vegetable peeler, slice the squash and zucchini into ribbons. Stop when you reach the seeds, and discard the core.
- Heat the butter in a skillet over medium-high heat.
- Add the squash ribbons and sauté, tossing to evenly coat with butter.
- Sprinkle the squash with the salt, pepper, oregano, and basil. Continue to sauté until the squash is tender.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free FODMAP Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 110 |
| Fat: | 6 g |
| Carbohydrates: | 9 g |
| Protein: | 6 g |
| Cholesterol: | 15 g |
| Sodium: | 16 mg |
| Fiber: | 5 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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