Saute Of Two Squashes

1. 1

   Wash squash and zucchini under cold running water.

2. 2

   Trim stem and blossom ends off.

3. 3

   Cut in 2-inch lengths.

4. 4

   Cut each piece lengthwise into 1/2-inch slices.

5. 5

   Stack slices and cut into 1/2-inch julienne strips.

6. 6

   Heat butter until foamy in large skillet over medium heat.

7. 7

   Add squash and toss until coated with butter.

8. 8

   Saute, tossing, until crisp and tender, about 4 minutes. Increase heat to high.

9. 9

   Sprinkle with thyme, salt and pepper. Cook, tossing, until squash is lightly browned, about 2 minutes. Note:

10. 10

    One fourth teaspoon dried thyme may be substituted for the fresh.

* Per serving · 4 servings · Values may vary.

No additional tips available.