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Country Crock Simply Sautéed Summer Vegetables

12 min
4 min prep
8 min cook

Serves 4

Ingredients

  • 3 tbsp Margarine spread
  • 4 1/2 cups Zucchini squash, sliced or yellow squash
  • 1/2 cup Red onion, sliced
  • 1 pt Cherry tomatoes, halved
  • 1/2 cup Fresh basil, chopped
  • 1 tsp Balsamic vinegar

Instructions

  1. Melt Country Crock Spread in large nonstick skillet over medium heat.
  2. Sauté squash and onion stirring occasionally, until vegetables are crisp and tender, about 4 minutes.
  3. Stir in cherry tomatoes and cook, stirring occasionally, until softened, about 3 minutes. Stir in basil and vinegar.

Nutrition

8gCarbs
5gFat
2gProtein

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories80
  • % Daily Value*
  • Total Fat
    • 5g
    • 8%
  • Saturated Fat
    • 1.5g
    • 8%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 90mg
    • 4%
  • Total Carbohydrate
    • 8g
    • 3%
  • Dietary Fiber
    • 2g
  • Sugars
    • 5g
  • Protein
    • 2g
  • Vitamin C
    • 50%
  • Calcium
    • 4%
  • Iron
    • 4%
  • Vitamin A
    • 30%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.