Resource Alert: There's a free handout at the end of this post!It's a lot easier to eat healthfully when you can actually enjoy what you're eating. There are lots of tasty and healthful options out there -- the key is finding them. Here at Food and Health, we hope to do our part by introducing you to one of our very favorite recipes...Zucchini Squash SautéServes: 6 | Serving Size: 1 cupIngredients:

• 2 large zucchini, sliced
• 2 large yellow squash, sliced
• 1/2 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried tarragon

Directions:

1. Heat oil in a nonstick skillet over medium heat.
2. Add zucchini and squash, then sauté until tender, about 6 minutes.
3. Add seasonings and serve hot.

Nutrition Information:Serves 6. Each cup has 46 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 11 mg sodium, 7 g carbohydrate, 2 g dietary fiber, 5 g sugar, and 3 g protein.Each serving also contains 8% DV vitamin A, 63% DV vitamin C, 3% DV calcium, and 5% DV iron.Chef's Tips:Use a mandoline to get those zucchini and squash slices nice and thin. If you don’t have a mandoline, go ahead and practice your knife skills, slicing the veggies as thin as you can.Cooking Lesson:Nothing like a little sauté to perfect your dry heat stovetop cooking skills.Nutrition Lesson:Zucchini and yellow sqaush, a.k.a. summer squash, are both high in water and low in calories.Check out our new fruit and vegetable posters: And here's a free handout, complete with the recipe for Zucchini Squash Sauté. Get your copy now!