Summer Squash Sizzle
- COOK
15 Mins - PREP
5 Mins - TOTAL
20 Mins
This is a simple and delicious dish. Crispy green beans, yellow squash and zucchini cooked with a lemon and black pepper seasoning. All topped with almond flour to give it a hearty nutty flavor.
If you don't happen to have almond flour, take a handful of almonds and chop them up in a food processor to make your own.
| Nutritional Facts |   |
| Servings 3 | Serving Size 1 Cup |
 | | Calories | 150 |
| Fat | 8g |
| Carbohydrates | 17g |
| Protein | 6.6 |
| Fiber | 5.5g |
| Sugar | 11g |
| Sodium | 243mg | | |
Ingredients
- 2 Large Yellow Summer Squash
- 2 Large Zucchini
- Fresh Green Beans, Handful
- 1 1/2 Teaspoons Lemon & Black
- Pepper Seasoning
- 1 Tablespoon Extra Virgin Olive Oil
- Salt, to taste
- 2 Tablespoons Almond Flour
Directions
Cut squash and zucchini into quarter inch thick coins. Remove stem ends and strings on green beans.
Place squash, zucchini, green beans, lemon and pepper seasoning and olive oil in a nonstick skillet and cook covered on medium heat, stirring occasionally until vegetables become crispy and tender.
Sprinkle with salt and almond flour and serve.
