How to Cook Summer Squash Stir Fry

by Margaret McKellar

Supplies

  • 2 Small Zucchinis (courgette)
  • 1 Tablespoon Becel Buttery Taste
  • 1 ½ Cups Rice (leftover...I used basmati rice)
  • ½ Cups Canned chickpeas (garbanzo), rinsed
  • 2 Cups Baby spinach
  • Juice of 1/2-1 lemon
  • ½ Knorr Homestyle stock pot
  • Pepper
  • Instructions

    Step 1

    Sauté the zucchini in the Becel Buttery Taste until golden.

    Step 2

    Add the rice and stir.

    Step 3

    Add chickpeas.

    Step 4

    Spinach - cook until it wilts.

    Step 5

    Squeeze you lemon. Add juice to taste.

    Step 6

    Add 1/2 of you Knorr Homestyle Stock in chicken or veg. (Save the rest for tomorrow's dinner.)

    Step 7

    Serve with fresh ground pepper. Yum yum summer!