Ingredients

1 tablespoon olive oil
1 medium yellow squash, in 1/4-inch thick slices
1 medium zucchini, cut into 1/4-inch thick slices
1 teaspoon crushed dried rosemary leaves (or 1 1/2 teaspoons fresh)
1 large fresh clove garlic or 1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt or table salt
1 cup grape cherry tomatoes

Directions

Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes. Sprinkle with rosemary, garlic powder, pepper and sea salt. Add tomatoes; cook and stir 2-3 minutes or until vegetables are tender-crisp. Serves 4.

Nutrition per serving: 64 calories, 4 grams fat, 2 grams protein, 5 grams carbohydrates, no cholesterol, 108 mg sodium, 2 grams fiber.