This simple summer squash stir-fry with zucchini and yellow sunburst squash brings out the natural flavors of the squash without overpowering it with other flavors. I like to use this as a side-dish just as it is, but you could serve it over rice for an entree.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 2 yellow or sunburst squash, sliced
- 2 zucchinis, sliced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp oil
- 2 tbsp water
- 1/2 teaspoon garlic powder
- dash curry powder
- 1/4 tsp salt
- dash Tabasco sauce or 1/2 teaspoon hot sauce (optional)
- 1 tsp nutritional yeast (optional)
Preparation:
In wok or skillet, sautee onions and garlic in oil until onions are soft, about 3-5 minutes.
Add rest of ingredients except hot sauce and nutritional yeast and stir fry until squash is soft, about 8-10 minutes. Turn off heat, add optional ingredients and stir well mixed.
What's not to love about bean salads? They're the perfect pick for late summer picnics, potlucks or simple meals. Beans are relatively cheap and nutritious, and most bean salads are simple and easy to whip together. Bean salads transport well, so they're also a great idea for office lunches, if you're stuck at work for lunch.