Combine the oil and salad dressing mix in a skillet. Add carrots; cook over medium heat for 4-5 minutes, until crisp-tender. Add squash and zucchini; cook 4-5 minutes longer or until all of the vegetables are tender. Makes 4 servings.
Ingredients
-
1 tablespoon canola oil
-
1 envelope buttermilk ranch salad dressing mix
-
2 carrots, thinly sliced (medium)
-
2 yellow squash, sliced (medium)
-
2 zucchini, sliced (medium)
Copyright 1999-2024 - Tecstra Systems Corporation/RecipeTips.com - All Rights Reserved
