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Yield
5 cups (serving size: 1 cup)

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring constantly, 2 minutes. Add squash; cook, stirring constantly, 6 minutes or until vegetables are crisp-tender. Stir in basil, lemon pepper, and salt. Remove from heat, and sprinkle with Parmesan cheese. Serve immediately.

Oxmoor House Healthy Eating Collection

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