- Cooking spray
- 1 teaspoon olive oil
- 4 small yellow squash (approximately 5 inches long), quartered and sliced 1/4-inch thick (about 2 cups total)
- 2 medium zucchini (approximately 6-7 inches long), quartered and sliced 1/4-inch thick (about 2 cups total)
- 1 cup thinly sliced onion, separated into rings
- 3/4 teaspoon parslied garlic salt
Coat a cool, nonstick wok with cooking spray. Preheat wok, then add oil. When the oil is hot, add yellow squash, zucchini, and onion. Cook, stirring constantly, for 4-5 minutes, or until the squash is crisp-tender. Sprinkle with parslied garlic salt and toss to coat. Serve immediately.
Yield: 3 1/2 cups. Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 33, Carbohydrates: 5 g, Protein: 1 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 222 mg, Fiber: 1 g
Exchanges per serving: 1 vegetable. Carbohydrate choices: 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.