1. Cut long strips of yellow squash and zucchini using Julienne Peeler, avoiding seeds to measure 3 cups. Seed and dice tomato; set aside.
2. Heat 10-inch skillet over medium heat until hot. Add butter and garlic pressed with Garlic Press; cook 1 minute. Add yellow squash, zucchini, salt and black pepper to skillet; toss to coat using Bamboo Spatulas. Cook and stir 2 minutes or until vegetables are crisp-tender; add tomato and fresh basil and toss gently. Remove from heat and serve immediately.

Yield: 4 servings

Nutrients per serving: (1/2 cup): Calories 45, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohyrdate 4 g, Protein 1 g, Sodium 180 mg, Fiber 1 g