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Sautéed Summer Squash

Serves 4

1 C thinly sliced zucchini
1 C thinly sliced yellow crookneck squash
1 C red bell pepper strips
1 C snow peas, trimmed
1 shallot, minced
1/2 tsp dried basil
1/8 tsp pepper

Sauté all ingredients over medium-high heat, stirring constantly, until crisp-tender, about 3 to 4 minutes. Serve hot.

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