 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
The beauty of this recipe is that I can substitute any vegetables and still have a terrific side dish. I grow fresh rosemary and use it to season whatever garden bounty I harvest. Since zucchini is abundant almost every year, this recipe puts that to good use.—Emily R Chaney, Blue Hill, Maine Ingredients:
1 medium yellow summer or pattypan squash |
1 medium zucchini |
1 tablespoon butter |
1/4 pound fresh or frozen sugar snap peas |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
salt and pepper to taste |
Directions:
1. Cut squash into 1-in. chunks. In a large skillet, melt butter. Saute squash, peas and rosemary for 5 minutes or until vegetables are crisp-tender. Sprinkle with salt and pepper. Yield: 4 servings.
|
|