Yellow Summer Squash with Blistered Tomatoes

A Spicy Perspective

Ready in: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Gluten Free
Very Popular

Ingredients

  • 1 Tb. butter
    Milk, Eggs, Other Dairy
  • 2 Tb. fresh thyme leaves
    Produce;Spices and Seasonings
  • 2 cloves garlic, minced
    Produce
  • 1 pint grape tomatoes
    Produce
  • 1 Tb. olive oil (or use Land O'Lakes Butter with Olive Oil and Sea Salt and nix the oil)
    Oil, Vinegar, Salad Dressing
  • 1/2 cup Parmesan Cheese
    Cheese
  • Salt and Pepper
    Spices and Seasonings
  • 2 lbs. yellow squash, choose smaller ones
    Produce

Steps

  • Heat a large skillet to medium-high heat.Trim the ends of the squash. Quarter each squash and slice into pieces, 1/3 inch thick.
  • Add the butter and oil to the skillet, followed by and squash and garlic. Toss and sear for 2-5 minutes, until barely cooked through. Salt and Pepper to taste.Push the squash to the sides of the skillet and add the tomatoes. Cook and toss another 2-3 minutes until the tomatoes are just about to pop. Stir in the fresh thyme and remove from heat.Sprinkle the yellow squash recipe with Parmesan cheese and serve warm!

Nutrition

  • Calories: 112.5  cal  (5.62%)
  • Fat: 6.88  g  (10.58%)
  • Saturated Fat: 3.01  g  (18.79%)
  • Carbohydrates: 9.3  g  (3.1%)
  • Sugar: 5.48  g  (6.09%)
  • Cholesterol: 10.76  mg  (3.59%)
  • Sodium: 351.58  mg  (15.29%)
  • Protein: 5.72  g  (11.43%)
  • Vitamin C: 40.56  mg  (49.16%)
  • Vitamin A: 1194.49  IU  (23.89%)
  • Vitamin B6: 0.42  mg  (21.04%)
  • Manganese: 0.41  mg  (20.67%)
  • Potassium: 609.56  mg  (17.42%)
  • Vitamin B2: 0.27  mg  (15.9%)
  • Folate: 57.41  µg  (14.35%)
  • Calcium: 141.2  mg  (14.12%)
  • Phosphorus: 138.79  mg  (13.88%)
  • Vitamin K: 12.5  µg  (11.9%)
  • Fiber: 2.96  g  (11.83%)
  • Magnesium: 42.08  mg  (10.52%)
  • Vitamin B1: 0.11  mg  (7.22%)
  • Copper: 0.14  mg  (7.12%)
  • Iron: 1.25  mg  (6.94%)
  • Vitamin E: 1.02  mg  (6.77%)
  • Vitamin B3: 1.28  mg  (6.39%)
  • Zinc: 0.86  mg  (5.72%)
  • Vitamin B5: 0.36  mg  (3.6%)
  • Selenium: 2.34  µg  (3.35%)
  • Vitamin B12: 0.1  µg  (1.73%)

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