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.  

  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. 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 grams 

Sodium: 160 milligrams 

Carbohydrates: 9 grams 

Added sugar: 0 grams 

Fiber: 3 grams 

Protein: 3 grams