This is one of my favorite summer recipes and it couldn’t be simpler. Slice the veggies, throw ’em into a steamer with some garlic and in 10 minutes you’re good to go. The fact that it’s virtually fat and sodium free — well, that’s just icing on the proverbial cake.
Serves 4.
SODIUM CONTENT: scant trace per serving
INGREDIENTS
1 medium yellow squash, trimmed and sliced into 1/2-inch rounds
1 medium zucchini, trimmed and sliced into 1/2-inch rounds
6 cloves garlic, peeled and trimmed
1/8 t. ground white pepper
DIRECTIONS
For this recipe you will need a pot with a tight-fitting lid and a steamer insert.
Fill the pot about an inch-deep with water. Place pot over high heat and bring to a boil.
Put the veggies and garlic cloves into the steamer basket. Once the water is boiling, place the steamer basket into the pot and cover tightly with lid. Steam for 10 minutes, then remove from heat. Carefully remove lid. Take garlic cloves from pot and mash gently with a fork. Transfer the steamed veggies to a serving bowl, add the garlic and ground pepper and toss gently to coat. Serve immediately.
