Sauteed Summer Squash Recipe

  • 4 tender yellow squash sliced (medium)
  • 4 zucchini sliced (medium)
  • 1/2 vidalia onion sliced and separated inch rings
  • 2 tablespoons butter or olive oil
  • 3 tablespoons water
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
Heat olive oil (or butter if you prefer) in large skillet over medium-low heat. Add sliced vegetables and then water and sugar. Cook over medium-low heat until tender. Remove from heat, drain liquids and pour into serving bowl. Sprinkle with sea salt and pepper to your liking just before serving.

Variation: You can also add a can of whole tomatoes to this when you add the squash to the skillet, and omit water. Drain and serve as instructed, omit salt.

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