Vegetarian

Saut?ed squash and carrots takes several minutes to prepare.

Saut?ed squash and carrots takes several minutes to cook.

Saut?ed squash and carrots makes 4 servings.

The ingredients for Saut?ed squash and carrots are:

2 cup, sliced Zucchini
1 medium Summer Squash
1 cup, strips or slices Carrots, raw
1 cup, chopped Onions, raw
1 Tbsp Butter, salted
1 tbsp Extra Virgin Olive Oil
1 dash Salt
1 tsp Thyme, fresh

Here is how you make Saut?ed squash and carrots:

Melt half of butter with half of olive oil, saut? carrots and onions over med hi heat so both carmelize. Set aside, toss thyme on top. Put rest of butter & oil in pan, lay all slices of squash Down. Lightly salt & season as desired (I addPenzey Spice's BBQ3000, and their Bavarian spice. Just a sprinkle of each over the pan. Cook over med high heat so squash gets browned but not too squishy. Toss carrots & onions in, serve.Serving Size: 1 cupNumber of Servings: 4Recipe submitted by SparkPeople user SUSIEH222.

The nutritional information for Saut?ed squash and carrots is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 131.1

• Total Fat: 9.5 g
• Cholesterol: 15.5 mg
• Sodium: 105.6 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 3.4 g
• Protein: 2.0 g