Summer Squash Saute

Name: Summer Squash Saute
Ingredients: 1 tablespoon olive oil; 1 yellow squash medium, cut into 1/4-inch thick slices; 1 zucchini medium, cut into 1/4-inch thick slices; 1 teaspoon McCormick Rosemary Leaves finely crushed; 1/2 teaspoon McCormick Garlic Powder; 1/4 teaspoon McCormick Black Pepper Ground; 1/4 teaspoon sea salt from McCormick(R) Sea Salt Grinder; 1 cup grape tomatoes

8 ingredients

2 steps

Ingredients

1 tablespoon olive oil
1 yellow squash medium, cut into 1/4-inch thick slices
1 zucchini medium, cut into 1/4-inch thick slices
1 teaspoon McCormick Rosemary Leaves finely crushed
1/2 teaspoon McCormick Garlic Powder
1/4 teaspoon McCormick Black Pepper Ground
1/4 teaspoon sea salt from McCormick(R) Sea Salt Grinder
1 cup grape tomatoes

Directions

1

Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.
2

Sprinkle with rosemary, garlic powder, pepper and sea salt. Add tomatoes; cook and stir 2 to 3 minutes or until vegetables are tender-crisp.