Sometimes we get into a green bean and salad rut, unable to imagine 5 vegetables a day. Studies show that fruits and vegetables are an important part of our diet,

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Though called summer squash, fresh yellow squash and zucchini are actually available year round. They are fat free, rich in Vitamin C and very low in calories. In the fight to get more fruits and vegetables on the table, this quick and healthy dinner vegetable recipe is a clear winner.

This Squash Medley is a mixture of zucchini and yellow summer squash. You can use either one alone if you must, but mixing them contributes to the flavors and visual appeal. You want to cook the squash only until barely fork tender, not mushy. Stir in the oregano as you take the squash off the heat. As a variation, my family also likes this with an onion added to the squash and some parmesan cheese thrown in with the oregano, but that’s another meal.

Squash Medley

2 Tablespoons olive oil
1 pound zucchini, cut into 1/2 by 2 inch sticks
1 pound yellow squash, cut into 1/2 by 2 inch sticks
salt and freshly ground pepper
1 garlic clove, minced
1 1/2 teaspoons minced fresh oregano

1. Heat the oil in the skillet. Add the zucchini, summer
   squash and salt and pepper to taste.
2. Cook over medium high heat, stirring until brown and
   almost tender, about 5 minutes.
3. Add the garlic and stir for 1 minute. Stir in the oregano.
4. Serve.

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Find more vegetable recipe ideas at Southern Style Vegetable Dishes.

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

Article Source: EzineArticles.com

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