Stir Fried Squash Medley Recipe
Ingredients
| Peanut oil | 3 Tablespoon | |
| Zucchini | 3⁄4 Pound, sliced | |
| Yellow squash | 3⁄4 Pound, sliced | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Garlic | 1 Clove (5 gm), crushed | |
| Tomatoes | 1 Cup (16 tbs), diced | |
| Worcestershire sauce | 1 Tablespoon | |
| Tomato paste | 2 Tablespoon | |
| Salt | 1 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 77 Calories from Fat 51
% Daily Value*
Total Fat 6 g9%
Saturated Fat 0.98 g4.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 391.4 mg16.3%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1.5 g6.1%
Sugars 3.3 g
Protein 2 g3.1%
Vitamin A 6.8% Vitamin C 20.4%
Calcium 1.6% Iron 2.6%
*Based on a 2000 Calorie diet
Directions
1.Preheat the oven at 350 degrees.
2.In a large bowl, mix cabbage, kernel corn, ham, Cheddar cheese, olives, green pepper, pimiento, salt and Italian dressing and leave them for 30 minutes
MAKING
3.Take the hard rolls and cut the top part and scoop out the centre of the bottom part.
4.Crumble the bread taken out and mix it with 1/4 cup Italian dressing.
5.Take a lightky oiled baking sheet, and put the layer of bread with dressing on it and bake for 12 minutes till it turn golden brown.
6.Keep turning it at regular intervals.
7.Fill the hollow part of rolls with ham mixture and cover it up with the baked breas.
SERVING
8.Garnish the boats with grated raw vegetables and sevre on lettuce.
Chef
