Cooking spray
1 teaspoon olive oil
4 small yellow squash (approximately 5 inches long), quartered and sliced 1/4-inch thick (about 2 cups total)
2 medium zucchini (approximately 6-7 inches long), quartered and sliced 1/4-inch
thick (about 2 cups total)
1 cup thinly sliced onion, separated into rings
3/4 teaspoon parslied garlic salt
Coat a cool, nonstick wok with cooking spray. Preheat wok, then add oil. When the oil is hot, add yellow squash, zucchini, and onion. Cook, stirring constantly, for 4 to 5 minutes, or until the squash is crisp-tender. Sprinkle with parslied garlic salt
and toss to coat. Serve immediately.
Yield: 3 1/2 cups
Preparation time: 10 minutes
Cooking time: approximately 7 minutes
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 33
Carbohydrate: 5 g
Protein: 1 g
Fat: 1 g
Saturated fat: <1 g
Sodium: 222 mg
Fiber: 1 g
Exchanges per serving: 1 vegetable
Carbohydrate choices: 1/2