Two Squash and Cherry Tomato Stir-Fry

Submitted by Leslie in Texas

"This colorful stir-fry is a good side dish for almost anything. Use your garden produce or store-bought- it's delicious either way! From a November 1985 issue of Bon Appetit in a "Delicious Do-Ahead Menus" feature."

 

• Ready In: 29mins
• Ingredients: 6
• Serves: 8

ingredients

• 4 medium zucchini, trimmed
• 4 small yellow squash, trimmed
• 1⁄3 cup olive oil
• 1 cup cherry tomatoes or 1 cup grape tomatoes
• 4 1⁄2 teaspoons minced fresh basil (or 1 1/2 t. dried basil, crumbled)
• salt & freshly ground black pepper

directions

1. Using small, sharp knife, peel 1/2-inch-wide lengthwise strips from zucchini and yellow squash to create striped appearance.
2. Cut zucchini and squash crosswise into 3/4-inch-wide rounds.
3. Steam over boiling water until crisp-tender, about 4 minutes.
4. Rinse under cold water; drain and pat dry.
5. (Can be prepared 1 day ahead and refrigerated.).
6. Heat oil in wok or large skillet over medium-high heat.
7. Add zucchini and squash and stir until heated through, about 4 minutes.
8. Add tomatoes and basil and toss 1 minute.
9. Season with salt and pepper and serve.

Reviews

[emilysassylime]

This is a great recipe - similar to one I tried last summer (but forget where it came from). It used all three of the vegetables I have SO MUCH of right now, I was thrilled to make it and bring to a potluck. I used fewer zucchini and squash but the same amount of cherry tomatoes called for here. I also used some parmesan cheese on top at the very end. This is a very fresh and yummy summer recipe. Thank you!