| | Directions | 1. Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.
2. Sprinkle with Seasoning. Add tomatoes; cook and stir 2 to 3 minutes or until vegetables are tender-crisp. |
|
|
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 medium yellow squash, cut into 1/4-inch thick slices |
| - | | 1 medium zucchini, cut into 1/4-inch thick slices |
| - | | teaspoon McCormick® Perfect Pinch® Salt Free Savory All-Purpose Seasoning |
| - | | 1 cup grape tomatoes or halved cherry tomatoes |
| |
| | Nutrition (per serving) | Calories: 68 Calories
Fat: 4 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 6 Grams
Sodium: 8 Milligrams
Fiber: 2 Grams
|
| |
