1 medium Yellow squash, sliced
1 medium Zucchini squash, sliced
4 tsp. Olive oil
1 1/2 cups Sugar snap peas
1 1/2 cups Cherry tomatoes, halved
3 tbsp. Parsley, minced
3 tbsp. Lemon juice
1/2 tsp. ground Coriander
1/4 tsp. Salt
Dash of pepper, to taste
Saute the squash and zucchini with olive oil in a large non-stick skillet until beginning to turn tender, about 3-4 minutes.
Add the peas and tomatoes and cook until the squash is desired tenderness (I usually do in between crisp-tender, which is about 2-3 minutes once these are added).
Sprinkle the parsley, lemon juice, coriander, salt and pepper and toss to coat evenly.
Notes: I also tried this with Parmesan cheese sprinkled on top, and it was delightful!
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