Two Squash and Cherry Tomato Stir-Fry

1. 1

   Using small, sharp knife, peel 1/2-inch-wide lengthwise strips from zucchini and yellow squash to create striped appearance.

2. 2

   Cut zucchini and squash crosswise into 3/4-inch-wide rounds.

3. 3

   Steam over boiling water until crisp-tender, about 4 minutes.

4. 4

   Rinse under cold water; drain and pat dry.

5. 5

   (Can be prepared 1 day ahead and refrigerated.

6. 6

   ).

7. 7

   Heat oil in wok or large skillet over medium-high heat.

8. 8

   Add zucchini and squash and stir until heated through, about 4 minutes.

9. 9

   Add tomatoes and basil and toss 1 minute.

10. 10

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.