squash stir-fry
To make this side dish vegetarian, substitute vegetable broth for the chicken broth.
Blue Ribbon Recipe
Wondering what to do with all the squash from your garden? Then this squash stir-fry recipe is for you. Filled with yellow squash, zucchini, bell peppers, and tomatoes, it's a flavorful way to use summertime vegetables. The spices and herbs pack a punch of flavor that pairs well with the mild squash and zucchini. If you're giving some squash to a friend, pass along this side dish recipe. It'll be a hit!
prep time
15 Min
cook time
30 Min
method
Stir-Fry
yield
6 serving(s)
Ingredients
- 3 medium yellow squash, sliced
- 3 medium zucchini, sliced
- 1/4 cup green bell pepper, diced
- 2 small tomatoes, diced
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- salt, to taste
- black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1/2 cup chicken broth
- 1 tablespoon corn starch, optional
- 1 teaspoon water
How To Make squash stir-fry
-
Step 1In a wok or large skillet, heat the oil. -
Step 2Add the squash, zucchini, and bell pepper. Cook until tender.
-
Step 3Add the remaining ingredients and simmer for 20 minutes.
-
Step 4If you want a thicker sauce, combine 1 Tbsp of water with 1 tsp of corn starch and add to the veggies while they simmer.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#zucchini
Keyword:
#tomatoes
Keyword:
#bell-peppers
Keyword:
#yellow squash
Ingredient:
Vegetable
Method:
Stir-Fry
Culture:
American
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