Summer Squash Saute Recipe

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The season's plentiful summer squash and cherry tomatoes come together in a tasty summer side that cooks up in under ten minutes.
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Servings:
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Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow squash, cut into 1/4-inch thick slices
  • 1 medium zucchini, cut into 1/4-inch thick slices
  • 1 teaspoon McCormick® Rosemary Leaves
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Black Pepper, Ground
  • 1/4 teaspoon McCormick® Sea Salt Grinder
  • 1 cup grape tomatoes or halved cherry tomatoes
Directions
PREP
10 mins
COOK
5 mins

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.

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Nutrition (per serving)
Calories: 64 Calories
Fat: 4 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 5 Grams
Sodium: 108 Milligrams
Fiber: 2 Grams

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