Summer Squash Stir-fry

This is quick to put together and so delicious and healthful. Just rough-chop the vegetables and stirfry. You'll have it on the table in minutes.
  • 2 tablespoons olive oil
  • 2 medium zucchini, sliced
  • 2 medium yellow squash, sliced
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 1 large ripe tomato, peeled and chopped
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
Preheat a large skillet or wok for about 1 minute at medium heat, then add olive oil and continue to heat for 1 minute. Add the zucchini and yellow squash, onion and garlic, and stir-fry for 2 minutes.

Add the remaining ingredients and reduce heat to simmer. Stirring occasionally, simmer 3 or 4 minutes or until vegetables are cooked, but not limp.
Makes about 5 servings.

Prep time: 12 minutes; Cooking time: 7 minutes; Total time: 19 minutes

Recipe editor

Nutritional Info: Per serving, 88 calories, 2 g protein, 8 g carbohydrates, 6 g total fat, .8 g saturated fat, 0.0 g cholesterol, 34 mg calcium, 550 mg sodium.

Vegatable Recipes
Online Since 1997

Stay Connected
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr

Message Boards
Recipe Exchange, Chat

Follow Me on Pinterest
Recipes Alphabetical

Holiday Recipes

Texas Wines & Wineries

Texas Restaurants

Order your
special groceries here!

Website: Texana
Our website devoted to Texas books, travel, people & culture

Save on Your
Favorite Coffee

Coffee For Less
5% off Coupon Code: CFLESS

Copyright , Mesquite Management, Inc. All rights reserved.