Summer Squash with Herbs Recipe

Summary

CourseMethod
SpecialityVegetarian
Main Ingredient

Ingredients

 Crooked neck squash2 1⁄2 Pound
 Flour1 Cup (16 tbs)
 Butter/Margarine4 Tablespoon
 Minced parsley1 Tablespoon
 Minced chives1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1111 Calories from Fat 463

% Daily Value*

Total Fat 53 g81.3%

Saturated Fat 31.6 g158.1%

Trans Fat 0 g

Cholesterol 129 mg

Sodium 1015.1 mg42.3%

Total Carbohydrates 143 g47.6%

Dietary Fiber 25.8 g103.3%

Sugars 0.8 g

Protein 25 g50.1%

Vitamin A 102.3% Vitamin C 206.5%

Calcium 30.6% Iron 69.1%

*Based on a 2000 Calorie diet

Directions

Pare squash and cut into 3/8" thick slices.
Roll lightly in flour, then saute in the butter in a skillet until brown on one side.
Turn, sprinkle with parsley, chives, salt, and pepper, and continue cooking until brown and tender.
Serve with pan drippings poured over squash.
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