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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this in one of our local weekly newspapers, and my friends and family love it! Ingredients:
2 zucchini, cut into 3/4-inch rounds |
3 yellow squash, cut into 3/4-inch rounds |
1/2 cup water |
1/2 cup balsamic vinegar |
1 teaspoon dried oregano |
2 tablespoons unsalted butter |
salt and pepper |
Directions:
1. Place all squash into a medium sized pot with water and vinegar, over medium high heat. Bring just to a boil; cover, and reduce heat to medium. Cook 10 minutes.
2. Uncover; add oregano and raise heat to medium high. Allow water to boil away, and the vinegar to reduce to a glaze for the squash, app. 5-7 minutes. When glazed to a rich brown color, add the butter.
3. Turn squash to coat with butter; season with salt and pepper. Serve.
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