Summer Squash Stir-Fry
Serves 4
Time 15 min
For additional color, add chopped red or yellow bell peppers to the mix when you add the squash.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, crushed
- 4 medium zucchini or other summer squash
- 1/4 cup chicken or vegetable stock
- 1/2 teaspoon chopped fresh oregano
- 1 tablespoon grated Parmigiano Reggiano
- Chopped fresh parsley, for garnish
Method
Heat oil in a large skillet over medium-high heat.
Add onion and garlic and cook until just softened, about 4 minutes.
Add squash and stir-fry until it begins to soften, about 2 minutes.
Stir in stock and oregano and simmer gently until liquid has almost evaporated, about 2 minutes.
Sprinkle with cheese and parsley for serving.
Nutritional Info:
Per serving: 120 calories (70 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol, 70mg sodium, 11g carbohydrates (3g dietary fiber, 5g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, crushed
- 4 medium zucchini or other summer squash
- 1/4 cup chicken or vegetable stock
- 1/2 teaspoon chopped fresh oregano
- 1 tablespoon grated Parmigiano Reggiano
- Chopped fresh parsley, for garnish