Summer Squash and Potato Saute
Total TimePrep/Total Time: 15 min.
- 2 tablespoons butter
- 2 medium summer squash, sliced
- 2 small red potatoes, thinly sliced
- Minced fresh parsley
- Salt and pepper to taste
- In a large skillet, melt butter over medium heat. Saute squash and potatoes until tender. Sprinkle with parsley, and salt and pepper to taste.
Nutrition Facts3/4 cup: 86 calories, 6g fat (4g saturated fat), 15mg cholesterol, 61mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 2g protein.
Jul 9, 2013
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.
Jun 3, 2011
The red potatoes were a nice complement.
May 3, 2011
This was so simple and good. I did not change anything about the recipe and it turned out great!
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