Preparation:
1. Heat oil in 12-inch nonstick skillet over medium heat. Cook onion and garlic in oil 1 to 2 minutes, stirring occasionally, until onion is crisp-tender.
2. Stir in squash, marjoram, salt and pepper. Cover and cook 4 to 6 minutes, stirring occasionally, until squash is crisp-tender.
3. Add tomatoes; toss until coated. Garnish with marjoram. |
