Photo Credit: “Summer Squash on Rice” by ohbernadine / CC BY-SA 2.0
- Yield: 6 servings
Summer Squash & Rice
Key Points
- Serving size: 195 grams
- For the best buy, choose summer squash (yellow or green) that is firm and without soft spots.
- To prepare summer squash, scrub and rinse skins. Cut off ends before using.
- To store fresh, refrigerate in an open plastic bag for up to 3 days.
- Summer squash contains potassium, which is good for a healthy heart.
Ingredients
Instructions
- In a large frying pan, heat oil over medium heat.
- Add garlic and onions. Cook for 1 minute, stirring often.
- Add summer squash. Cook until slightly soft, stirring often.
- Stir mixture into the hot cooked rice. Enjoy!
- Refrigerate leftovers.
Nutrition facts per serving
