Sauteed Zucchini And Yellow Squash With Mint

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
88
FAT
23%
CHOL
0%
SOD
1%

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Ingredients for 6 servings

3 tablespoons olive oil

1 medium garlic clove, minced

1 small onion, thinly sliced

2 medium zucchini (about 12 ounces), cut into 1/2-inch pieces

2 medium yellow squash (about 12 ounces), cut into 1/2-inch pieces

1/8 teaspoon crushed red pepper

1 tablespoon fresh lemon juice

Coarse salt and freshly ground pepper

1/4 cup fresh mint leaves, cut into thin ribbons (or 1/4-inch-thick julienne)

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