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Ingredients Jump to Instructions ↓

  1. 3 medium carrots, julienned

  2. 1 medium red onion, halved and thinly sliced

  3. 2 teaspoons canola oil

  4. 2 medium yellow summer squash, julienned

  5. 2 medium zucchini, julienned

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon garlic powder

  8. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, saute carrots and onion in oil for 2 minutes. Add remaining ingredients; saute 5-7 minutes longer or until crisp-tender. Yield: 6 servings.

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