Name: Zucchini Saute
Yield: 4 portions
Ingredients: 2 tablespoons unsalted butter; 4 ounces Parmesan cheese, in one piece; 1 tablespoon minced shallots; 1 tablespoon olive oil; 2 yellow summer squash (8 ounces each), cut into 6-inch-long julienne; 2 zucchini (8 ounces each), cut into 6-inch-long julienne; Salt and freshly ground black pepper, to taste; 1 tablespoon Chopped fresh dill

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Yellow and green summer squash in a lovely quick sauté that’s anything but boring.

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 tab

Method

Heat the butter and oil in a large skillet over low heat. Add the shallots, and sauté until soft and translucent, about 10 minutes.
Raise the heat to medium, add the yellow squash and zucchini, and cook, tossing frequently, until just wilted and slightly browned, 5 minutes.
Add the salt, pepper, and dill, and toss to mix. Transfer the squash to a warm

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Ingredients

Method

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