Sautéed Zucchini and Summer Squash with Herbs

Quickly sautéed mixed colors of summer squash cooked with fresh thyme is simplicity at its finest.  I love the sweetness of the caramelized squash combined with the earthy, herbal flavor of thyme

 

  • 4 medium zucchini and yellow squash, trimmed, washed and dried
  • salt and pepper to taste
  • ½ tsp fresh thyme leaves, chopped
  • 1TBS extra Virgin Olive Oil
  1. Heat the oil in a medium sized sauté pan on medium heat until hot but not smoking.
  2. Add squash to the pan, season liberally with salt and freshly ground pepper, add thyme and toss squash in pan for 4-5 minutes until it is nicely browned and cooked through.
  3. Serve immediately.

Serves 6

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