Sautéed Herbed Summer Squash
Type: Side Dishes
Bring the fresh taste of the garden to your dinner table with this squash side dish.
Serves: Serves 4 to 6
- 2 TB. olive oil
- 4 small summer squash, 2 yellow and 2 zucchini, striped and sliced into 1⁄4-inch pieces
- 1⁄2 tsp. dried thyme
- 1⁄2 tsp. dried dill
- 1 TB. balsamic vinegar
- Salt and pepper
- Heat olive oil in a large skillet over medium heat.
- Spread squash pieces in the skillet and sprinkle with thyme and dill. Sauté for approximately seven minutes, stirring and turning frequently, until softened but not completely mushy (to your taste).
- When done, drizzle with balsamic vinegar, and serve with salt and pepper.
Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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