Sauteed Summer Squash with Rosemary and Garlic |
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Prep Time: 7 Minutes Cook Time: 7 Minutes |
Ready In: 14 Minutes Servings: 2 |
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Here's a superquick side dish that lets you take advantage of garden-fresh rosemary, squash, and zucchini. Substitute any fresh herb you have on hand. Ingredients:
2 teaspoons olive oil |
1 1/2 cups (1/4-inch) sliced zucchini (about 1 large) |
1 1/2 cups (1/4-inch) sliced yellow squash (about 2 medium) |
2 garlic cloves, minced |
2 teaspoons chopped fresh rosemary |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and squash; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Reduce heat to low. Add rosemary, salt, and pepper; sauté 1 minute. Serve immediately.
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