Summer Squash Saute
Frozen and pre-sliced yellow or crookneck squash will be more economical than fresh squash for this Summer Squash Saute recipe. Frozen squash remains in good condition for up to 6 months in the freezer.
3 medium yellow squash
2 medium zucchini
1 large onion
1 large green bell pepper
2 medium carrots
3 Tbsp butter or margarine
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary
Slice squash, zucchini and onion into 1/4-inch slices. Julienne bell peppers and carrots.
Heat butter in a large skillet over medium heat; add vegetables, salt, pepper, basil, thyme and rosemary.
Cook vegetables, stirring continually, until tender, about 10 minutes.
Remove vegetables to a serving bowl with a slotted spoon. Serve immediately.
Summer Squash Saute tip: When sauteing the vegetables, try using a wooden spatula or wooden spoon to avoid mashing or tearing the tender squash.