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2 tablespoon Olive Oil
4 ounce Zucchini, Trimmed
4 ounce Squash, Trimmed
1 small Onion, Sliced
2 teaspoon Garlic, Minced
1 Red Pepper, Julienned
3 Tomatoes, Diced
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Oregano
¼ teaspoon Basil
4 tablespoon Parmesan Cheese, Grated
Heat oil in wok and add the zucchini, yellow squash, red onion, garlic and red pepper. Stir fry, stirring constantly, 3 minutes. Add the tomatoes, salt, pepper, oregano and basil, cover the pan, reduce the heat to medium high, and cook 3 minutes. Uncover the pan, stir in the cheese, and cook 2 minutes.
4 ounce Zucchini, Trimmed
4 ounce Squash, Trimmed
1 small Onion, Sliced
2 teaspoon Garlic, Minced
1 Red Pepper, Julienned
3 Tomatoes, Diced
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Oregano
¼ teaspoon Basil
4 tablespoon Parmesan Cheese, Grated
Heat oil in wok and add the zucchini, yellow squash, red onion, garlic and red pepper. Stir fry, stirring constantly, 3 minutes. Add the tomatoes, salt, pepper, oregano and basil, cover the pan, reduce the heat to medium high, and cook 3 minutes. Uncover the pan, stir in the cheese, and cook 2 minutes.