| | Directions | | Heat large frying pan on medium heat, and melt margarine. Add the onions and sauté until translucent. Add the garlic, mushrooms, broth, zucchini and squash. Add salt and pepper and cook on high until broth boils. Cover and reduce heat to a simmer. Cook a few minutes, until the squash is crisp/tender, turning the squash over a few times during cooking. Remove from heat and add the tomatoes. Stir the tomatoes in and let them sit until they are just heated, not overcooked. |
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| Ingredients | | - |  | 2 tablespoons gfcf margarine |
| - | | 1 onion, sliced |
| - | | 4 cloves garlic, minced |
| - | | 1 can mushrooms or 1 cup fresh mushrooms, sliced (4 ounce cans) |
| - | | 1 cup gf chicken broth |
| - | | 3 zucchini, sliced (small) |
| - | | 3 yellow squash, sliced (small) |
| - | | 4 Roma tomatoes, diced |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
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