Summer Squash Saute - 5g Net Carbs

From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 108 calories, 4g protein, 5g net carbs, 7g fat, 10mg cholesterol, 170mg sodium

• Ready In: 25 mins
• Serves: 5

Ingredients

• 2  lbs  summer squash (about 4 small) or 2  lbs zucchini (about 4 small)
• 2  tablespoons olive oil
• 1  tablespoon butter
• 1⁄2 medium onion, thinly sliced
• 2  teaspoons  minced garlic
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon Tabasco sauce
• 1⁄4 cup  grated parmesan cheese

Directions

1. Wash and cut squahs into half-moon slices, about 1/4-inch thick; set aside.
2. In large skillet, warm olive oil; add butter and stir to melt.
3. Add onions, garlic, salt, and pepper to the skillet and cook for 3-4 min, or until softened and fragrant.
4. Add squash and tabasco to the skillet and cook, stirring, about 8-10 min, or until squash is softened.
5. Stir in parmesan cheese and serve hot.