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 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 |
| Calculated per serving. | |
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