Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| ¼ pounds | Zucchini trimmed and thinly |
| ¼ pounds | Yellow squash trimmed and th |
| 1 \N | Small red onion, peeled and |
| 2 teaspoons | Minced garlic |
| 1 \N | Red bell pepper, seeds/ribs |
| 3 \N | Tomatoes, diced |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ teaspoon | Oregano |
| ¼ teaspoon | Basil |
| ¼ cup | Grated Parmesan cheese |
HEAT THE OIL IN A WOK or skillet over high heat. Add the zucchini, yellow squash, onion, garlic and red pepper. Stir-fry, stirring constantly, for 3 minutes. Add the tomatoes, salt, pepper, oregano and basil, cover the pan, reduce the heat to medium high, and cook for 3 minutes. Uncover the pan, stir in the cheese, and cook for 2 minutes. Serve immediately. NOTE: The ingredients can be cut up to a day in advance and refrigerated, tightly covered with plastic wrap.
However, the dish should be prepared just before serving.