Two Squash And Cherry Tomato Stir-fry

Total Time: 29 mins Preparation Time: 20 mins Cook Time: 9 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.