Garden Vegetable Saute


  • 1 medium yellow summer squash
  • 1 medium zucchini
  • 1   plum tomato
  • 1 tbsp (15 mL) butter or margarine
  • 1   garlic clove, pressed
  • 1/4 tsp (1 mL) salt
  • Dash ground black pepper
  • 1 tbsp (15 mL) snipped fresh basil


  1. Cut long strips of yellow squash and zucchini using Julienne Peeler, or grate yellow squash and zucchini into long strips with Veggie Strip Maker, being careful to avoid seeds, to measure 3 cups (750 mL). Seed and dice tomato; set aside.

  2. Heat 10-in. (28-cm) Skillet over medium heat until hot. Add butter and garlic pressed with Garlic Press; cook 1 minute. Add yellow squash, zucchini, salt and black pepper to skillet; toss to coat using Bamboo Spatulas. Cook and stir 2 minutes or until vegetables are crisp-tender; add tomato and fresh basil and toss gently. Remove from heat and serve immediately.


  • 4  servings of 1/2 cup

Nutrients per serving:

Calories 45, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohyrdate 4 g, Protein 1 g, Sodium 180 mg, Fiber 1 g

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