2 teaspoons, vegetable oil
2 cloves garlic, minced
3 green or yellow summer squash, sliced thick
1 cup corn
1¾ cups chopped tomatoes
Black pepper to taste (optional)

1. In a large frying pan, heat oil over medium heat.
2. Add garlic, summer squash and corn.  Cook for 2 minutes.
3. Add tomatoes and black pepper.
4. Cover pan and simmer for 5 minutes or until squash is tender.
5. Serve hot and enjoy!
6. Refrigerate leftovers.

Total Fat 2.5g

For the best buy, choose summer squash (yellow or green) that is firm and without soft spots.

To prepare summer squash, scrub and rinse skins.  Cut off ends before using.

To store fresh, refrigerate in an open plastic bag for up to 3 days.

Summer squash contains potassium, which is good for a healthy heart.

Grate summer squash into an omelet.

Slice and eat fresh in salads or as part of a cold vegetable platter.

Steam chopped summer squash in a small amount of water for 5 minutes. Season with pepper.

Remember to rinse all fruits and vegetables before using.

1. In a large frying pan, heat oil over medium heat. 
2. Add garlic and onions. Cook for 1 minute, stirring often.
3. Add summer squash. Cook until slightly soft, stirring often. 
4. Stir mixture into the hot cooked rice.  Enjoy!
5. Refrigerate leftovers.

Total Fat 5g