Fresh summer veggies are the best!
- 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. Yield: 5 servings.
Originally published as Squash and Mushroom Medley in Simple & Delicious August/September 2012, p27
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