In a large skillet, heat olive oil over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add yellow squash, zucchini, salt and pepper and cook, stirring occasionally, until vegetables begin to soften, about 3 minutes. Stir in the red and yellow tomatoes and continue cooking just until vegetables are tender and begin to release their liquid, about 3 more minutes. Remove from heat and stir in the oregano.
Serve with quinoa, brown rice, or whole wheat pasta.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (48%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 148.5mg||5 %|
|Potassium 282.7mg||7 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 5.9g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 67
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