Summer Squash & Tomato Stir-Fry

Ingredients

2 ½ cups yellow squash, washed and julienne cut 

2 ½ cups zucchini squash, washed and julienne cut 

4 Roma tomatoes, washed and chopped 

½ cup chopped onion

1 Tbsp. olive oil

½ tsp. garlic powder

½ tsp. marjoram 

¼ tsp. salt 

¼ tsp. pepper

 

Directions
  1. Wash hands with soap and water. 
  2. Heat olive oil in a large skillet over medium heat.
  3. Add squash, tomatoes and onion to the skillet and cook stirring occasionally, about 5 minutes or until tender.
  4. Add garlic powder, marjoram, salt and pepper. Stir and continue cooking another minute or two. Yield: 4 Servings

 

Store in an airtight container and refrigerate for up to four days. 

 

Total Time
30 min
Prep Time
20 min
Servings
4
Nutrition Facts

Calories: 80 

Fat: 4 grams 

Saturated Fat: 0.5 

Sodium: 160 milligrams 

Carbohydrates: 9 grams 

Added Sugar: 0 grams 

Fiber: 3 grams 

protein: 3 grams