Yield: 4 servings
|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|
|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.