August 8, 2011
Summer Squash Sauté
Easy Side Dishes
Prep time:
10 minutesCooking time:
10 minutesFrozen and pre-sliced yellow or crookneck squash will be more economical than fresh squash. Frozen squash remains in good condition for up to 6 months in the freezer.
Ingredients
Serves 6
- 3 medium yellow squash
- 2 medium zucchini
- 1 large onion
- 1 large green bell pepper
- 2 medium carrots
- 3 tablespoons butter or margarine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Directions
1
Slice squash, zucchini and onion into 1/4-inch slices. Julienne bell peppers and carrots.
2
Heat butter in a large skillet over medium heat; add vegetables, salt, pepper, basil, thyme and rosemary.
3
Cook vegetables, stirring continually, until tender, about 10 minutes.
4
Remove vegetables to a serving bowl with a slotted spoon. Serve immediately.
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When sautéing the vegetables, try using a wooden spatula or wooden spoon to avoid mashing or tearing the tender squash.
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