Servings: 8 Prep 10 mins Cook 5 mins
- 2 small zucchini
- 2 small yellow squash
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon hot pepper flakes
- 2 teaspoons balsamic vinegar
1. Cut zucchini and yellow squash on the diagonal into thin slices. Heat oil in large nonstick skillet over medium-high heat; add zucchini, yellow squash, garlic and hot pepper and cook, stirring frequently, about 5 minutes or until wilted. Sprinkle vinegar on top.
2. Remove from heat and set aside.
Nutrition Facts Servings Per Recipe: 8; Amount Per Serving: Fat, total (g): 2, chol. (mg): , sat. fat (g): , carb. (g): 3, pro. (g): 1, sodium (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.