Sauteed Summer Squash

Zucchini and yellow squash both fall under the category of summer squash. Feel free to use either--or a combination of both--in this recipe.

Makes 4 servings

2 teaspoons olive oil
3 medium yellow squash, diagonally sliced
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon finely chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

In a large nonstick skillet over medium heat, heat the oil. Saute the squash, turning occasionally, until golden brown, about 5 minutes. Sprinkle with the lemon zest, lemon juice, thyme, salt, and pepper; cook, stirring occasionally, until heated through, about 3 minutes longer.

Per Serving (1/4 of squash): 40 Cal, 2 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 71 mg Sod, 4 g Carb, 1 g Fib, 1 g Prot, 23 mg Calc.

POINTS value: 1

Comments: I'm not much of a squash person, but Tammy likes it. She thought this was okay. We've had better tasting squash, but maybe not as healthy with a lot more salt and seasonings to flavor it. We didn't have the fresh thyme, so we just used a 1/4 teaspoon dried thyme.