Recipes for the Web

Barrington Software Incorporated

Sautéed Zucchini and Yellow Squash with Mint

Serves 4 to 6

When sautéeing, don't crowd the vegetables; they will brown faster. If your pan is too small, cook

the vegetables in two batches.

3 tablespoons olive oil

1 medium clove garlic, minced

1 small onion, thinly sliced

2 medium zucchini (about 12 ounces), cut into 1/2-inch pieces

2 medium yellow squash (about 12 ounces), cut into 1/2-inch pieces

1/8 teaspoon red-pepper flakes

1 teaspoon freshly squeezed lemon juice

Salt and freshly ground black pepper

1/3 cup mint leaves, cut into chiffonade, or 1/4-inch-thick julienne

1. Heat half the olive oil in a large skillet over medium-low heat. Add garlic and onion, and cook

until translucent but still crunchy, about 2 minutes.

2. Raise heat to medium high. Add remaining olive oil, zucchini, squash, and red-pepper flakes.

Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes.

Remove from heat, stir in lemon juice, and season with salt and pepper. Transfer to a serving dish,

sprinkle mint on top, and serve.

Photograph by: Lisa Hubbard

From Martha Stewart

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