I was never a big fan of squash or zucchini, but when my Grandmother made this for lunch a few weeks ago I tried it again and really liked it. I’m so happy to have another veggie to add to our rotation!
1 Yellow squash, cut into half-moons
1 Zucchini, cut into half-moons
1 Shallot, finely diced
1T. Olive oil
2 Cloves garlic, finely diced
S&P to taste
Warm oil in skillet, add shallot and cook 4-5 minutes.
Add squash and zucchini and saute until just done – about 6 minutes – do not overcook.
During the last 45 seconds add the garlic to the pan. Season with salt and pepper just before serving.
Husband Rating – 3.5 out of 5 – “These are tasty!”