Summer Squash and Tomato Stir Fry

Ingredients
  • 1 tablespoon olive oil
  • 2 ½ cups yellow squash, julienne cut
  • 2 ½ cups zucchini squash, julienne cut
  • 4 Roma tomatoes, diced
  • ½ cup chopped onion
  • ½ teaspoon garlic powder
  • ½ teaspoon marjoram
  • ¼ teaspoon seasoned salt
  • Fresh ground pepper to taste
Directions
  1. Heat olive oil in a large skillet over medium heat.
  2. Add squash, tomatoes and onion to the skillet and cook stirring occasionally, about 5 minutes or until tender.
  3. Add garlic powder, marjoram, seasoned salt and pepper. Stir and continue cooking another minute or two.
Prep Time
30 min
Nutrition Facts
  • Servings per Recipe: 4 – 1 cup servings
    • Calories: 73
    • Calories from Fat: 33
  • Total Fat: 4
  • Cholesterol: 0 mg
  • Sodium: 152 mg
  • Carbohydrate: 9 g
  • Dietary Fiber: 3 g
  • Protein: 3 g
  • Exchange: 2 non-starchy vegetable, 1 fat
  • Carbohydrate Units: ½