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Jennifer Madore: "Delicious recipe!! We will definitely make this a…" Read More
5Ingredients
25Minutes
35Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups yellow squash (cut into 1/4-inch thick half moons)
- 1/2 Tbsp. olive oil
- 1 pinch garlic powder
- salt
- pepper
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Directions
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NutritionView More
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35Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories35Calories from Fat20 |
% DAILY VALUE |
Total Fat2g3% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium200mg8% |
Potassium290mg8% |
Protein1g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A4% |
Vitamin C30% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(9)
Cara 7 years ago
Great! Used silicon slip mat under them so they didn't slip. Kids loved helping salt and pepper them we added Parmesan cheese at the end. yum!
Alicia 7 years ago
this is a tasty, simple way to cook summer squash! I want a squash plant just so that I can make this cheaper.
Doug R. 9 years ago
This is a very simple,basic,clean tasting recipe as written. If one can't follow these directions they should take up another hobby. I did as you say take it up a notch with parmesian cheese and then used a wire rack placed over parchment lined baking pan. Made both sides nice without flipping or stirring .With this recipe one can add any spices they prefer for their taste. Nice job,had excess squash but won't now as I seem to be getting visitors and they like this squash.