Zucchini Saute

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

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

Side dish
Vegetarian
Gluten-free
Summer

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