Recipe: Summer Squash Stir-Fry

In my new found free-time, thanks to an ankle injury, I've been looking for new recipes to try out around the homestead. Thanks to Veronica, my IPhone, I found a great recipe for squash using the Whole Foods Recipe app. The application allows you to sort recipes by type (appetizer, main dish, etc.) or by special food need - a la vegetarian or vegan. It also lets you type in items you have on hand and brings back a meal that you could feasibly make.

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 onion, chopped,
• 2 to 3 crushed garlic cloves
• 4 to 5 medium zucchini or other squash
• 1/4 cup vegetable stock
• 1/2 teaspoon fresh oregano
• dusting of grated cheese

Directions:
1. Saute' onion and garlic in olive oil until onions just begin to soften.
2. Add squash and stir fry a minute or so.
3. Stir in stock and oregano and simmer until liquid has evaporated.
4. Serve, dusting with cheese and parsley as a garnish.

Nutritional Info:
Calories/serving: 210
10 g total fat

My result:

The only thing that made me hesitant about trying this recipe was that there were no user reviews. Typically I find them pretty helpful. I halved the recipe, except for the vegetable stock. I actually ended up using more than 1/4 cup vegetable stock. I had to add more because I cooked the zucchini and squash a little bit longer. (I'm not really a fan of crunchy veggies in a stir-fry) I also think that at least a tablespoon of oregano should be used. My 1/2 teaspoon was barely noticeable.

Overall, it's a good recipe. I'll definitely try to make it again, just with more stock and spices to start off with.