Bring a taste of summer to your holiday table with zucchini and summer squash.
—HEATHER ESPOSITO ROME, NY
START TO FINISH: 20 MIN. • MAKES: 5 SERVINGS
1 large yellow summer squash, chopped
1 large zucchini, chopped
1 medium onion, chopped
2 teaspoons butter
1 can (7 ounces) mushroom stems and pieces, drained
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.
TOP TIP
Summer squash have edible thin skins and soft seeds. Zucchini, pattypan and yellow are the most common varieties. Choose firm summer squash with brightly colored skin that’s free from spots and bruises. Generally, smaller-size squash are more tender. Refrigerate in a plastic bag for up to five days.