SKILLET ZUCCHINI AND YELLOW SQUASH {MY FAVE SUMMER SIDE}

Considering this is the side dish we eat four out of five times during the late summer months, I feel like it’s time to share my feelings about the gloriousness of sautéed zucchini and squash and then leave you to get on with your day and life.

Basically, it’s easy (10-15 minutes max). It literally can be served with anything (and I mean anything).

And it’s so yummy, I can’t be trusted alone with the skillet (no really, I’ll eat the whole thing).

It’s my favorite summer side dish and I love that there aren’t any frills or secret ingredients or squash pretending to be gourmet here.

INGREDIENTS:

• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 2 small zucchini, ends trimmed and diced
• 2 small to medium yellow crookneck squash, ends trimmed and diced
• Salt and pepper to taste
• Sprinkle of freshly grated Parmesan cheese (optional but yummy)

DIRECTIONS:

1. In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
2. ..................................

for full recipes please see : www.melskitchencafe.com

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