Fresh squash and a tomato make a great, easy side dish!
2 medium yellow squash, unpeeled, sliced into rounds
1 large zucchini, unpeeled, sliced into rounds
1 tomato, cut into small wedges (do not seed as much of the nutritional value is in the seeds)
1/2 tsp dried onion flakes
1/4 tsp garlic powder (minced garlic would be better but I didn't have any on hand)
salt to taste (omit if using salted butter)
freshly ground black pepper to taste
2 tbsp butter
Melt the butter in a large nonstick skillet over medium-high heat, turning skillet to coat well.
When the butter is melted, add the yellow squash and zucchini. Sprinkle with the onion flakes, garlic powder, salt and pepper. Saute, stirring often 3 or 4 minutes until squash slices are crisp tender. Add the tomato wedges, cover, and simmer until the squash and zucchini are of the desired tenderness.
1 large zucchini, unpeeled, sliced into rounds
1 tomato, cut into small wedges (do not seed as much of the nutritional value is in the seeds)
1/2 tsp dried onion flakes
1/4 tsp garlic powder (minced garlic would be better but I didn't have any on hand)
salt to taste (omit if using salted butter)
freshly ground black pepper to taste
2 tbsp butter
Melt the butter in a large nonstick skillet over medium-high heat, turning skillet to coat well.
When the butter is melted, add the yellow squash and zucchini. Sprinkle with the onion flakes, garlic powder, salt and pepper. Saute, stirring often 3 or 4 minutes until squash slices are crisp tender. Add the tomato wedges, cover, and simmer until the squash and zucchini are of the desired tenderness.
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