• 1 lb. fresh summer (yellow crook-neck) squash
  • 1 lb. fresh zucchini
  • 1 red bell pepper
  • 3 T. olive oil
  • 1/2 medium onion, sliced and separated into strips
  • 1/2 t. minced garlic
  • 1/2 c. shredded carrot
  • Salt and pepper (if tolerated), to taste

Wash and slice squash and zucchini into strips. (You may prefer to cut into “coins.”) Core and slice pepper into strips. Heat oil in large wok or frying pan, being careful not to over-heat or burn. Add garlic and onion, stirring and cooking until browned and transparent. Add squash and zucchini, cooking about 7 to 8 minutes until tender. Stir in shredded carrots, cooking an additional 4 to 5 minutes. Season with salt and pepper, if desired.

Hint: Other vegetables work well in this recipe too. Try mushrooms, fresh yellow or green beans, or even small sections of corn on the cob!

From: Confident Choices: a Cookbook for Interstitial Cystitis and Overactive Bladder by Julie Beyer, MA, Rd