Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 tablespoon butter
- •0.5 sweet yellow onion (such as Vidalia®), thinly sliced
- •4 patty pan squash, sliced to 1/2-inch-thick pieces
- •3 cloves garlic, crushed, or more to taste
- •1 dash lemon pepper
- •1.5 cups packed fresh spinach
- •0.25 cup chopped fresh parsley
- •1 tablespoon chopped fresh basil
- •0.5 lemon, juiced
- •1.5 teaspoons grated Parmesan cheese
- •salt and ground black pepper to taste
Instructions
- Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Add onion and sauté until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.
- Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
Nutritional Facts
Per 4 servings
- Calories: 79
- Carbohydrate: 4g
- Fat: 7g
- Fiber: 1g
- Protein: 2g
- Sugar: 1g
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