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Known for its delicate flavor, summer squash includes varieties such as zucchini, crookneck and scallop squash. All parts of summer squash are edible, including the skin, which provides the full benefits of antioxidants. Enjoy this simple recipe, which can be served warm or chilled.
Spray a large saucepan with cooking spray; heat over medium heat until hot. Sauté shallots, green onions and garlic until tender. Add chopped zucchini, yellow squash and potatoes. Sauté for 5 to 8 minutes. Add broth, kale and tarragon to saucepan; heat to boil and reduce heat to simmer, covered, until vegetables are tender, about 10 to 15 minutes. Process soup in food processor or blender until smooth and return to saucepan. Stir in half-and-half. Serve warm or chilled with a slice of zucchini and summer squash.
Serving size: 1/6 of recipe. 100 calories, 5 calories from fat, 0 grams total fat, 0 milligrams cholesterol, 130 milligrams sodium, 7 grams total carbohydrate, 5 grams protein, 80 percent vitamin A, 80 percent vitamin C, 10 percent calcium, 10 percent iron.
Fruit: 0; vegetables: 2; meat: 0; milk: 0; fat: 0; carbs: 0; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy of the Centers for Disease Control and Prevention.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.