SAUTÉED ZUCCHINI AND SQUASH
Zucchini and Squash
In a large skillet over medium heat add 2 Tbsp. olive oil and onions. Cook for 2-3 minutes.
Add crushed garlic and saute for 1 minute. Stir in squash, zucchini, salt, pepper and butter. Cover skillet with a lid and cook for 5 minutes.
Uncover and stir. Continue cooking for 5-7 minutes or until squash are cooked to your liking.
Serve with additional salt and pepper to taste and a sprinkle of fresh parsley. Enjoy!
Feel free to substitute with all yellow squash or all zucchini. Use oil or vegan butter in place of regular butter if dairy-free or vegan. To Store: Keep leftover sautéed zucchini in an airtight container in the refrigerator for up to 3-4 days.
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