Name: Summer Squash Sauté
Yield: Serves 4
Ingredients: 4 tablespoons butter; 1 small onion, thinly sliced; 2 tablespoons chopped garlic; 2 tablespoons chopped fresh tarragon or 2 teaspoons dried; 1 pound yellow crookneck squash, trimmed, sliced into 1/3-inch-thick rounds; 1 pound small zucchini, trimmed, sliced into 1/3-inch-thick rounds

Nice with steak, chicken or fish.

Recipe information

Yield
Serves 4

Ingredients

4 tablespoons butter

1 small onion, thinly sliced

2 tablespoons chopped garlic

2 tablespoons chopped fresh tarragon or 2 teaspoons dried

1 pound yellow crookneck squash, trimmed, sliced into 1/3-inch-thick rounds

1 pound small zucchini, trimmed, sliced into 1/3-inch-thick rounds

Preparation

Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.