This sautéed zucchini and squash dish is a wonderful low carb side dish with amazing flavors.
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It is so easy to transform a basic vegetable like zucchini or yellow squash into something special when you add the right ingredients to it. This recipe involves sauteing the vegetables then adding Italian-inspired zingy fresh lemon juice and peppery fresh basil leaves. These two additions are a fantastic complement to the squash and would be an amazing side dish to these Baked Chicken Thighs or Rainbow Trout with Almond Cream.
Slice the zucchini and squash – diagonal (bias) slices look slightly prettier, I think.
In a large sauté pan, add a few drops of olive oil and swish it around the pan. Place over a medium heat and add the vegetables. Cook until they have started to turn brown at the edges, turning occasionally to ensure even cooking.
When the zucchini and squash are cooked, squeeze over half a lemon and throw in some torn basil leaves. Season with salt and black pepper, then serve!Sautéed Zucchini and Yellow Squash with Lemon and Basil #lowcarb Click To Tweet
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 tbs olive oil
- Juice from half a lemon
- 6-8 fresh basil leaves torn
- salt and black pepper
- Add the olive oil to a large pan and place over a medium heat. Add the zucchini and squash and sauté until cooked, turning occasionally.
- Squeeze the lemon over the vegetables and add the basil leaves. Stir to mix, then season with salt and pepper to taste.
- Serve immediately.
4g net carbs per serving
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