The season's plentiful summer squash and cherry tomatoes come together in a tasty summer side that cooks up in under ten minutes.
10 min
PREP TIME
6 min
COOK TIME
70
CALORIES
8
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- 1 tablespoon (15 milliliter) olive oil
- 1 medium yellow squash, cut into 1/4-inch (1-cm) thick slices
- 1 medium zucchini, cut into 1/4-inch (1-cm) thick slices
- 1 teaspoon (5 milliliters) Rosemary Leaves , finely crushed
- 1/2 teaspoon (2 milliliter) Garlic Powder
- 1/4 teaspoon (1 milliliter) Ground Black Pepper
- 1/4 teaspoon (1 milliliter) Sea Salt Grinder
-
1
cup
(250 milliliters)
cherry tomatoes
, halved
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Substitution Available
- grape tomatoes
Preparation
- 1 Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.
- 2 Sprinkle with rosemary, garlic powder, pepper and sea salt. Add tomatoes; cook and stir 2 to 3 minutes or until vegetables are tender-crisp.
NUTRITION INFORMATION
(per Serving)
