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squash stir-fry

(3 ratings)
Beverley1991 avatar
Blue Ribbon Recipe by
Beverley Williams
@Beverley1991
San Antonio, TX

To make this side dish vegetarian, substitute vegetable broth for the chicken broth.

Blue Ribbon Recipe

Wondering what to do with all the squash from your garden? Then this squash stir-fry recipe is for you. Filled with yellow squash, zucchini, bell peppers, and tomatoes, it's a flavorful way to use summertime vegetables. The spices and herbs pack a punch of flavor that pairs well with the mild squash and zucchini. If you're giving some squash to a friend, pass along this side dish recipe. It'll be a hit!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Stir-Fry

Ingredients For squash stir-fry

  • 3 md
    yellow squash, sliced
  • 3 md
    zucchini, sliced
  • 1/4 c
    green bell pepper, diced
  • 2 sm
    tomatoes, diced
  • 1/2 tsp
    dried oregano
  • 1 tsp
    dried parsley
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
    dried thyme
  • salt, to taste
  • black pepper, to taste
  • 2 Tbsp
    extra virgin olive oil
  • 1/2 c
    chicken broth
  • 1 Tbsp
    corn starch, optional
  • 1 tsp
    water

How To Make squash stir-fry

  • Heat oil in a wok or skillet.
    1
    In a wok or large skillet, heat the oil.
  • Saute zucchini, yellow squash, and bell peppers.
    2
    Add the squash, zucchini, and bell pepper. Cook until tender.
  • Add tomatoes and seasonings.
    3
    Add the remaining ingredients and simmer for 20 minutes.
  • Can add a corn starch slurry to thicken the sauce.
    4
    If you want a thicker sauce, combine 1 Tbsp of water with 1 tsp of corn starch and add to the veggies while they simmer.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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