Penn Herb Wellness Guide
Squash and Mushroom Saut
Kate Miller
For those summer months when you have lots of squash and zucchini.
Ingredients
- 2 Tbs butter
- 2 Tbs olive oil
- 1 yellow onion, thinly sliced
- 4 cloves garlic, diced
- 1/2 lb sliced mushrooms
- 1 zucchini, sliced
- 1 yellow squash, sliced
- Salt and pepper, to taste
- 1/4 tsp thyme (or Italian seasoning)
Directions
- Heat butter and olive oil in a large skillet. Add onion and cook for 3 minutes. Add garlic and mushrooms; cook another 5 minutes.
- Add the zucchini and yellow squash. Season with salt, pepper, and thyme. Cook until squash is softened and the liquid is absorbed.
Nutrition Facts
Calories 156
Calories from Fat 113 (72%)
(20%)Total Fat 13g
(23%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(5%)Cholesterol 15mg
(2%)Sodium 51mg
(14%)Potassium 493mg
Total Carbohydrate 9g
(9%)Dietary Fiber 2g
Sugars 4g
Sugar Alcohols 0g
(7%)Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.