Simply Great VeggiesHere's a savory way to use the abundant squashes of summertime, or anytime for that matter.
1 med zucchini, sliced
1 med yellow crookneck squash, sliced
1/4 C sliced onion
1 tbsp margarine
1/4 tsp salt
1/4 tsp garlic salt
1/4 tsp dried basil
1 C diced tomatoes (optional)
grated Parmesan cheese (optional)
In a skillet, saute zucchini, yellow squash and onion in margarine until only slightly crisp but tender. Add salt, garlic salt and basil. Cook 2 to 3 minutes. You may add 1 cup of diced tomatoes when adding the seasoning.
Servings: 4Submitted by Amy Stuart
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