Cutting board, Food storage containers, Saute pan, Sharp Knives, Top Stove
- 2 pound patty pan squash for 10 servings about 4 patty pan squash
- 1 pound zucchini for 10 servings about 2 zucchinies
- 1 pound eggplant
- 2 tablespoon extra virgin olive oil or ghee
- 3 clove garlic chopped
- 2 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Heat oil in pan and add chopped squash
After sauteing for 3 minutes, add garlic, salt, pepper, and toss
Cook until edges are slightly brown
Reheating Instructions microwave or stovetop
Calories: 62kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 471mg | Potassium: 392mg | Fiber: 3g | Sugar: 5g | Vitamin A: 299IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg