Prep Time
9 Mins
Cook Time
20 Mins
Yield
4 servings (serving size: 3/4 cup)

How to Make It

Step 1

Quarter squash and zucchini lengthwise, and cut into slices; set aside.

Step 2

Heat olive oil in a large nonstick skillet coated with cooking spray over high heat. Add mushrooms; sauté 5 minutes, or until mushrooms are tender. Remove from pan, and keep warm.

Step 3

Add squash and zucchini to pan; sauté 13 minutes or until tender and squash is browned in spots. Add mushrooms to squash mixture; cook 1 minute. Add sesame oil, soy sauce, and cilantro. Toss gently.

Oxmoor House Healthy Eating Collection

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