Sautéed Squash and Zucchini
Ingredients
- 4 to 5 zucchini
- 4 to 5 yellow crookneck squash
- 2 tablespoons olive oil
- 2 to 3 tablespoons butter
- 2 tablespoons finely chopped onions
- ¼ cup dry white wine I like Cabit Pinot Grigio
- ½ teaspoon Italian Seasoning
- ¼ teaspoon minced garlic
- A splash of lemon juice
- Salt
- Freshly ground black pepper
Instructions
Sautéed
- Slice yellow squash, zucchini, and onion very thin. Do not peel squash and zucchini.
- Heat olive oil and Sautee onion until translucent. Add butter and white wine.
- In medium bowl combine zucchini, yellow squash, garlic, Italian seasoning, salt, and pepper. Toss well.
- Add mixture to sautéed onions.
- Cook for about 10 minutes or until tender and crisp.
- Serve immediately (if it sits to long it will become mushy).
Baked (Cook time: 30 minutes)
- Preheat oven 450 degrees.
- Lightly Spray 13x9x2-inch glass pan with cooking spray.
- Slice onion thinly and quarter zucchini and yellow squash.
- in a medium bowl or a large zip lock bag, toss together all ingredients, coating well.
- Arrange squash mixture evenly in pan and bake 30 minutes or until vegetables are tender, stirring every 15 minutes.
Notes
I added a few ingredients to a Food Network recipe.
