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Skillet Squash
 
 

2 T olive oil  2 T butter  3 c. sliced zucchini 3 c. sliced yellow squash  4 tsp. dried basil 4 tsp. dried dill 1 clove garlic, minced ¼ tsp. salt  1½  tsp. chopped fresh parsley  ¼  tsp. pepper ¼ tsp. chopped fresh chives ¼ tsp. tarragon Heat oil and butter in a large skillet; add remaining ingredients and sauté 10 to15 minutes or until squash is crisp and tender. Serves 6.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.