Sauteed Squash and Zucchini

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Super easy in a wok! Great flavor. Quick, easy, healthy, bam!

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You CAN'T get any healthier than this dish. Well actually, you sort of can. Instead of using olive oil, I used zero calorie pam cooking spray to coat the pan.

I sauteed the zucchini and squash for about minute and then I added a step. I added about a cup of water to the pan, covered it and steamed it for a few minutes. I also added about a tsp of salt and black pepper.

Perfecto. If your watching your weight, than this recipe especially is guaranteed to be a hit.

I've also played around with this dish and added mushrooms, red bell pepper and summer squash to this dish.

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Flagged Oneida from GA, because I wanted to "ditto" her directions...they rocked!!
This was simple and very good! I changed it up a little bit from Oneida's comments.. I kept the onion and added 'cherry' tomatoes, halved, and sliced the veggies 1/4 inch thick, garlic pressed 3 small cloves and tossed all in olive oil, salt and pepper. The roasting heat was 400 degrees for 10 to 15 minutes, tossing about 1/2 way through the bake. Simply delicious :]

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I make this kind of recipe all the time. However, I use a good teflon coated saute pan and, instead of oil, I slice 3 slices of bacon into 3rds, and cook them lightly in the pan before I add the veggies and salt and pepper. Delicious flavoring and your kids will eat it every time.

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great quick side dish, add a little italian seasonings(basil,oregano makes if even better

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This was simple and very good. I changed it up a little bit. I left out the onion and added roma tomatoes. I sliced all the vegies into 1/4 inch chuncks. I chopped garlic and tossed all in olive oil, salt and pepper and roasted at 450 for about 10-15 minutes or until you liking, tossing about 1/2 way through th bake. Simply delicious.

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This was easy to prepare and I was able to get the kids involved. They loved the fact that they got to help and decided it was okay to try new vegi's. Thanks