Garden Zucchini & Yellow Squash Saute

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READY IN:
13mins
SERVES:
6
YIELD:
24 ounces
UNITS:
US

Ingredients Nutrition

  • 1 teaspoon olive oil
  • 34 lb zucchini, cut into 3/4 inch slices
  • 34 lb yellow squash, cut into 3/4 inch slices
  • 3 green onions, sliced
  • 14 cup Herb-ox very-low-sodium chicken broth

Directions

  1. Heat oil in a heavy nonstick skillet over medium high heat.
  2. Sauté zucchini, yellow squash and onions 2 minutes, stirring frequently.
  3. Add stock and salt substitute and pepper to taste.
  4. Continue to sauté another 2-3 minutes, or until squash is tender and liquid is evaporated.

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