Total Calories: 84
1. Heat the oil in a large skillet. Add the onion and sauté for 1 minute. Add the garlic and basil, and sauté for another minute.
2. Add the squash and the peppers, and stir to combine. Cover and cook over medium-high heat for 3 minutes more, or until the vegetables are very hot and starting to sizzle. Stir the mixture and add the vinegar and tamari, then cover quickly so the vegetables can steam. Cook, stirring occasionally, for about 5 minutes more, or until the vegetables are tender. Serve hot.
If you cannot find patty pan squash, use yellow summer squash.
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