In Recipes and Nutrition

Find a vegetable that is locally grown and in season for the ultimate fresh side to any meal.


  • 2 teaspoons olive oil
  • 1 1/2 cups (1/4-inch) sliced zucchini (about 1 large)
  • 1 1/2 cups (1/4-inch) sliced yellow squash (about 2 medium)
  • 2 garlic cloves, minced
  • 2-3 teaspoons chopped fresh rosemary, sage, thyme or parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Cut the squash and zucchini into round half-inch wide medallions.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add zucchini and squash; sauté 4 minutes or until lightly browned.
  4. Add garlic; sauté 1 minute. Reduce heat to low.
  5. Add herbs, salt, and pepper; sauté 1 minute. Serve immediately.
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