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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.

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