From: The Pampered Chef
1 med. yellow summer squash
1 med. zucchini
1 plum tomato
1 T. butter or margarine
1 garlic clove, pressed
1/4t. salt
dash ground black pepper
1 T. snipped fresh basil
Cut long strips of squash and zucchini using a julienne peeler, avoiding seeds to measure 3c. Seed and dice tomato; set aside. Heat 10-inch skillet over medium heat until hot. Add butter and garlic; cook 1 min. Add squash, zucchini, salt, and black pepper to skillet; toss to coat using spatulas. Cook and stir 2 min. or until vegetables are crisp-tender; add tomato and fresh basil and toss gently. Remove from heat and serve immediately.
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