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Carrot and Squash Stir-Fry

Carrots, zucchini, and leeks are stir-fried until tender and sprinkled with Parmesan cheese in this quick side-dish recipe.

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4.0 by 4 people

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  • Makes: 2 servings
  • Start to Finish: 20 mins

Carrot and Squash Stir-Fry

Reviews (0)

4.0 by 4 people

Rate This!

Directions

  1. Place margarine or cooking oil in a wok or large skillet. Preheat over medium-high heat. Stir-fry garlic and basil, oregano, or Italian seasoning in hot margarine or cooking oil for 15 seconds. Add carrot. Stir-fry for 1 minute. Add zucchini and/or yellow squash. Stir-fry for 2-1/2 minutes. Add leeks or green onions and stir-fry about 1-1/2 minutes more or until vegetables are crisp-tender.
  1. Sprinkle with Parmesan or Romano cheese; toss gently. Serve immediately. Makes 2 servings.

From the Test Kitchen

Menu Idea:

Serve these crisp garden vegetables alongside pork chops and garnish with some fresh basil.

Nutrition Facts (Carrot and Squash Stir-Fry)

  • Per serving:
  • 127 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 6 mg chol.,
  • 225 mg sodium,
  • 10 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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