Zucchini And Summer Squash Saute

Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys

One of the joys of a garden full of zucchini is that there are so many wonderful ways to prepare it. This fast, colorful sauté is one of our favorites.

Preparation Time: 5 Minutes

Cooking Time: 25 Minutes

I recommend using all organic non GMO ingredients.

Ingredients:

2 tablespoons sunflower oil

1/2 white onion, cut into thin wedges

3 medium yellow summer squash, sliced into 1/4-inch-thick rounds

2 medium zucchini, sliced into 1/4-inch-thick rounds

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

 Heat the oil in a sauté pan over medium heat. When it is shimmering, add the onion; sauté until the onion is soft and translucent, about 10 minutes. Add the yellow squash and zucchini and sauté approximately 15 to 20 minutes, until all the vegetables are soft. Season with salt and pepper.

 Makes 4 to 6 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

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