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 Tablespoon olive oil 

  • ½ teaspoon garlic powder 

  • ½ teaspoon marjoram  

  • ¼ teaspoon salt  

  • ¼ teaspoon pepper 

Directions

  1. Wash hands with soap and water.  

  1. Heat olive oil in a large skillet over medium heat. 

  1. Add squash, tomatoes, and onion to the skillet and cook stirring occasionally, about 5 minutes or until tender. 

  1. Add garlic powder, marjoram, salt and pepper. Stir and continue cooking for another minute or two. 

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

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

per serving:

Calories: 80 

Fat: 4 grams 

Saturated Fat: 0.5 grams 

Sodium: 160 milligrams 

Carbohydrates: 9 grams 

Added sugar: 0 grams 

Fiber: 3 grams 

Protein: 3 grams