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Sautéed Summer Squash PDF Print E-mail
(4 votes, average 4.50 out of 5)
Monday, 07 June 2010 00:00


2 tablespoons olive oil (or butter)
1½-2 lbs summer squash, sliced (I used yellow squash and zuchinni)
½ cup chopped onion
2 cloves garlic, minced
½ teaspoon salt
¼ cup fresh basil, chopped

Heat oil in a large skillet over medium heat.   Add squash, onion and garlic to pan.  Cook, stirring frequently until squash is tender - about 15-20 minutes.  Stir in salt and basil.



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