In summer, I like to keep the oven off as much as possible. This side dish cooks up quickly on the stovetop.
- 2 tablespoons butter
- 2 medium summer squash, sliced
- 2 small red potatoes, thinly sliced
- Minced fresh parsley
- Salt and pepper to taste
- In a large skillet, melt butter over medium heat. Saute squash and potatoes until tender. Sprinkle with parsley, and salt and pepper to taste. Yield: 4 servings.
Originally published as Summer Squash and Potato Saute in Country Woman July/August 1992, p37
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