Recipe: Steamed summer squash with warm leek vinaigrette

Dietitian's tip: When you can find them, miniature pattypan and other summer squash are an attractive substitute for full-sized crooknecks and zucchini. The leek vinaigrette is also delicious over grilled fish.

 

Ingredients

Directions

Trim the stems from the yellow squash and zucchini. Halve lengthwise and then cut the halves crosswise on the diagonal into slices 1/2-inch thick. Set aside.

To make the vinaigrette, in a saucepan, heat the olive oil over medium heat. Add the leek and saute until soft, 10 to 12 minutes. Remove from heat and stir in the vegetable stock, vinegar, lemon juice, salt and pepper. Cover and keep warm.

Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the yellow squash and zucchini, cover, and steam until tender, about 10 minutes.

Transfer the squash to a warmed serving dish. Add the vinaigrette and toss gently to mix. Serve immediately.

Nutritional Analysis

(per serving)

Calories	63	Monounsaturated fat	3 g
Protein	1 g	Cholesterol	0 mg
Carbohydrate	5 g	Sodium	200 mg
Total fat	5 g	Fiber	2 g
Saturated fat	1 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS

Vegetables	1
Fats	1

• Mayo Clinic Healthy Weight Pyramid tool
• Mayo Clinic Healthy Weight Pyramid: A sample menu

DIABETES MEAL PLAN EXCHANGES

Nonstarchy vegetables	1
Fats	1

• Your diabetes diet: Exchange lists

DASH EATING PLAN SERVINGS

Vegetables	1
Fats and oils	1

• DASH diet: Guide to recommended servings
• Sample menus for the DASH eating plan

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