Marinated Squash
Recipe type: Vegetables
Serves: 8
  • 1 pound zucchini; cut into 3 x 1/2 x 1/4 inches
  • 1 pound yellow squash; cut into 3 x 1/2 x 1/4 inches
  • Vinaigrette Dressing:
  • 1 shallot; minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 Tablespoons Sherry vinegar
  • 1/4 Cup extra-virgin olive oil
  • Nutritional Information per Serving
  • 73 calories
  • 1 g protein
  • 3 g carbohydrate
  • 7 g fat
  • 1 mg cholesterol
  • 69 mg sodium
  1. In saucepan of boiling, salted water, cook vegetables 1 minute. Drain; rinse with cold water until cool. Pat dry; place on platter. Pour dressing on top.
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