With this recipe, you don’t need to buy many ingredients or spend much time in the kitchen to get a colorful and tasty side dish.

　　

Ingredients

Serves 4; 3/4 cup per serving

　　1/2 cup water

　　4 medium yellow summer squash, sliced

　　1 tablespoon finely chopped onion

　　1 tablespoon snipped fresh dillweed or 1 teaspoon dried, crumbled

　　1/4 teaspoon pepper

　　1 teaspoon olive oil

　　

Step 1

In a medium saucepan, bring the water to a boil over high heat. Stir in the remaining ingredients except the oil. Reduce the heat to medium and cook, covered, for 10 minutes, or until the squash is tender. Drain well in a colander. Transfer to a serving bowl.

　　

Step 2

Add the oil, tossing to coat.

　　

Nutrition information

Step 3

(Per serving)

　　

Step 4

Calories: 43

　　

Step 5

Total fat: 1.5g

　　

Step 6

Saturated: 0.0g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 0.5g

　　

Step 9

Monounsaturated: 1.0g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 5mg

　　

Step 12

Carbohydrates: 7g

　　

Step 13

Fiber: 2g

　　

Step 14

Sugars: 4g

　　

Step 15

Protein: 2g

　　

Step 16

Calcium: 32mg

　　

Step 17

Potassium: 520mg

　　

Dietary Exchanges

Step 18

1 vegetable

　　

Step 19

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition