Sautéed squash with garlic and herbs
Sautéed squash with garlic and herbs is a simple, flavorful side dish made by quickly cooking sliced or diced summer squash (like zucchini or yellow squash) with minced garlic and fresh herbs such as parsley, basil, or thyme. It's a staple in Mediterranean and home-style American cooking, prized for its ease and fresh taste.
🍽️ Nutrition at a glance
This dish is low in calories (typically 80-120 per serving) and carbohydrates, while providing a good source of vitamins C and A, potassium, and dietary fiber. The small amount of olive oil used adds healthy monounsaturated fats.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 2.5 g |
| Carbs | 10 g |
| Fat | 4.5 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 150 mg |
| Vitamin A | 250 µg RAE |
| Vitamin C | 20 mg |
| Vitamin K | 12 µg |
| Potassium | 450 mg |
| Manganese | 0.3 mg |
| Magnesium | 30 mg |
| Folate | 25 µg |
| Vitamin B6 | 0.2 mg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a perfect example of 'cucina povera' (peasant cooking) from Italy, transforming humble, abundant squash into a delicious dish with just a few pantry staples. Nutritionally, the quick sauté helps preserve the squash's delicate nutrients and vibrant color better than boiling.
