Squash and Mushroom Saute |
|
 |
Prep Time: 9 Minutes Cook Time: 20 Minutes |
Ready In: 29 Minutes Servings: 4 |
|
It's important to cut all the vegetables about the same size and thickness so they cook evenly. Ingredients:
1 large yellow squash |
2 medium zucchini |
cooking spray |
1 teaspoon olive oil |
2 cups halved mushrooms (about 6 ounces) |
1 teaspoon toasted sesame oil |
3 tablespoons reduced-sodium soy sauce |
1 tablespoon minced fresh cilantro |
Directions:
1. Quarter squash and zucchini lengthwise, and cut into slices; set aside.
2. Heat olive oil in a large nonstick skillet coated with cooking spray over high heat. Add mushrooms; sauté 5 minutes, or until mushrooms are tender. Remove from pan, and keep warm.
3. Add squash and zucchini to pan; sauté 13 minutes or until tender and squash is browned in spots. Add mushrooms to squash mixture; cook 1 minute. Add sesame oil, soy sauce, and cilantro. Toss gently.
|
|