Serves 4

  • 2 Tbsp. water
  • 1 cup thinly sliced zucchini squash
  • 1¼ cups thinly sliced yellow squash
  • 1/2 cup green pepper strips
  • 1/4 cup, 2-inch celery strips
  • 1/4 cup chopped (or thinly sliced) onions
  • 1/2 tsp. garlic powder
  • 1 medium tomato, cut in 8 wedges

Heat water in large frying pan. Add squashes, green pepper, celery and onion; cover and cook over moderate heat until vegetables are tender crisp (about 4 minutes). Sprinkle garlic powder over vegetables. Top with tomato wedges. Cover and cook over low heat until tomato wedges are just heated through.

Note: I like to use this recipe as a stir-fry, substituting olive oil for the water. Cook vegetables until tender over medium heat. Add tomatoes and continue cooking until desired doneness for tomatoes. As the mixture begins to brown, lower heat and add a little water or more oil. To serve, top with crisp bacon and garlic bread.

Nutrition Analysis Per Serving: 34 calories; 2g protein; 8g carbohydrates; 2g fiber;

Murphy’s Farm