Sometimes we get into a rut of green beans and salads, unable to imagine 5 vegetables a day. Studies show that fruits and vegetables are an important part of our diet, with anti-aging properties, as well as fighting cancer and heart disease. It’s actually easy to find quick and easy vegetable recipes that are flavorful and appealing with a little advance planning.

Although called summer squash, fresh yellow squash and zucchini are available year-round. They are fat free, rich in vitamin C and very low in calories. In the fight to put more fruits and vegetables on the table, this quick and healthy vegetable dinner recipe is a clear winner.

This Squash Medley is a mix of zucchini and yellow summer squash. You can use either one only if necessary, but mixing them adds to the flavors and visual appeal. You want to cook the squash just until it’s just barely tender, not musky. Add the oregano as you remove the squash from the heat. As a variation, my family also likes this with an onion added to the squash and some Parmesan cheese with oregano, but that’s another meal.

pumpkin potpourri

2 tablespoons of olive oil

1 pound zucchini, cut into ½-by-2-inch sticks

1 pound yellow squash, cut into ½-by-2-inch sticks

salt and freshly ground pepper

1 minced garlic clove

1 ½ teaspoons chopped fresh oregano

1. Heat the oil in the pan. Add the zucchini, summer squash, and salt and pepper to taste.
2. Cook over medium high heat, stirring, until golden brown and almost tender, about 5 minutes.
3. Add the garlic and stir for 1 minute. Add the oregano.
4. Attend.