Sautéed Summer Squashes Sautéed Summer Squash with Herbs This recipe works well with squash of any variety and any size. Ingredients: 1/4 cup butter or olive oil 1 small onion, thinly sliced 2 tablespoons chopped garlic 2 tablespoons chopped fresh tarragon, parsley, or other herb 1 pound yellow crookneck or zephyr squash, sliced into 1/4-1/2-inch-thick rounds 1 pound pattypan, sliced in half, then place the cut surface on the board and cut into 1/4-1/2-inch slices Instructions: 2. Add onion, garlic and herb; sauté until onion is just tender, about 2 minutes. 3.Add yellow squash and zucchini; sauté until tender, about 8-10 minutes. 4.Season with salt and pepper. Serves 4 to 6. Enjoy! Do you what to try this recipe?
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