Butter Glazed Summer Vegetables


  • 1 tablespoon cooking oil
  • 2 small zucchini, thinly bias-sliced (2 cups)
  • 2 small yellow summer squash, thinly bias-sliced (2 cups)
  • 2 cups broccoli flowerets
  • 2 teaspoons snipped fresh basil or 3/4 teaspoon dried basil, crushed
  • 2 teaspoons snipped fresh oregano or 3/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium tomato, chopped
  • 1 tablespoon butter or margarine


  1. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini and yellow squash in hot oil for 3 to 4 minutes or until crisp-tender. Remove vegetables from the wok.
  2. Add broccoli, basil, oregano, salt, and pepper to the hot wok. Stir-fry for 2 to 3 minutes or until crisp-tender.
  3. Return cooked zucchini and yellow squash to the wok. Add tomato and butter or margarine. Stir-fry just until butter is melted. Serve immediately. Makes 4 to 6 servings.
About The Author


Candy is the community manager for TMJ Hope. She is the official ‘take care of people’ person, content writer, and Stacy wrangler (the hardest job so far!). As the parent of a child with TMJD, Candy has a unique perspective on the daily struggles of not just TMJD patients, but of their families and caregivers, too.

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