Yellow Squash with Tarragon

  • Active Time 10m
  • Total Time 10m

Makes 4 servings


  • 1 pound yellow squash or 2 medium, cut into half-moons 1/4 inch thick
  • For the Sauce:
  • 2 tablespoons olive oil
  • 1 clove garlic, pressed
  • 3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried
  • 1/2 teaspoon salt
  • 4 scallions, sliced


In a saucepan with a steamer, steam the yellow squash for 4 minutes or until tender.


In a bowl, combine the olive oil, garlic, tarragon and salt. Stir in the scallions.

Toss the cooked yellow squash in the sauce and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5421

nutrition information per serving

111 calories; 7g total fat; 0mg cholesterol; 307mg sodium; 11g carbohydrates; 4g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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