Summer Squash and Potato Saute Recipe
- 2 tablespoons butter
- 2 medium summer squash, sliced
- 2 small red potatoes, thinly sliced
- Minced fresh parsley
- Salt and pepper to taste
- 1. In a large skillet, melt butter over medium heat. Saute squash and potatoes until tender. Sprinkle with parsley, and salt and pepper to taste. Yield: 4 servings.
1 serving (3/4 cup) equals 86 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 61 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.
Reviews for Summer Squash and Potato Saute
"We really liked this side dish. I wanted to make some sort of potato dish but didn't want to heat up the kitchen by turning on the oven. I remembered this recipe, which I had copied from a magazine years ago but had never tried. I used zucchini rather than summer squash because that was what I had. It would actually be pretty with both types of squash. I had to use small russet potatoes (which I peeled), and that worked out fine, but it would be wonderful with the red ones."
"The red potatoes were a nice complement."
"This was so simple and good. I did not change anything about the recipe and it turned out great!"