|20 min||20 min||6|
|1 tbsp||Extra virgin olive oil (or vegetable oil)|
|1 medium||Zucchini (cut into 1/4-inch thick slices - about 1 cup)|
|1 medium||Summer squash (cut into 1/4-inch thick slices - about 1 cup)|
|1 cup pieces||White mushrooms (about 3 ounces)|
|1 cup||Grape tomatoes (sliced in half - can use cherry tomatoes)|
|1 green onion (stem)||Green onion, scallion, ramp (sliced)|
|1/2 tsp||Garlic salt|
1. In a large skillet, heat oil over medium-high heat.
2. Add the zucchini, yellow squash and mushrooms. Cook, stirring frequently until the vegetables are crisp-tender, about 5 minutes.
3. Add the tomatoes, green onion and salt and cook, stirring frequently, until the tomatoes begin to soften, an additional 3 to 4 minutes.
4. Season with additional salt and pepper if desired.
Find PointsPlus and SmartPoints details by clicking the link to Simple Nourished Living.
Weight Watchers Friendly
1 WWPP, 1 WWSP