By Diane
Watkins
Though called summer squash, fresh yellow squash and zucchini are
actually available year round. They are fat free, rich in Vitamin C
and very low in calories. In the fight to get more fruits and
vegetables on the table, this quick and healthy dinner vegetable
recipe is a clear winner.
This Squash Medley is a mixture of zucchini and yellow summer
squash. You can use either one alone if you must, but mixing them
contributes to the flavors and visual appeal. You want to cook the
squash only until barely fork tender, not mushy. Stir in the
oregano as you take the squash off the heat. As a variation, my
family also likes this with an onion added to the squash and some
parmesan cheese thrown in with the oregano, but that's another
meal.
Squash Medley
2 Tablespoons olive oil
1 pound zucchini, cut into ½ by 2 inch sticks
1 pound yellow squash, cut into ½ by 2 inch
sticks
salt and freshly ground pepper
1 garlic clove, minced
1 ½ teaspoons minced fresh oregano
1. Heat the oil in the skillet. Add the zucchini, summer squash
and salt and pepper to taste.
2. Cook over medium high heat, stirring until brown and almost
tender, about 5 minutes.
3. Add the garlic and stir for 1 minute. Stir in the
oregano.
4. Serve.
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Diane Watkins is a traditional southern style cook. She enjoys
cooking, teaching, and writing about good food and family. For more
information on southern cooking and recipes visit her website at Easy Southern
Cooking.
Article Source:
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