Heat olive oil (or butter if you prefer) in large skillet over medium-low heat. Add sliced vegetables and then water and sugar. Cook over medium-low heat until tender. Remove from heat, drain liquids and pour into serving bowl. Sprinkle with sea salt and pepper to your liking just before serving.
Variation: You can also add a can of whole tomatoes to this when you add the squash to the skillet, and omit water. Drain and serve as instructed, omit salt.
Ingredients
-
4 tender yellow squash sliced (medium)
-
4 zucchini sliced (medium)
-
1/2 vidalia onion sliced and separated inch rings
-
2 tablespoons butter or olive oil
-
3 tablespoons water
-
1/2 teaspoon sea salt
-
1/2 teaspoon pepper
-
1/2 teaspoon sugar
Copyright 1999-2024 - Tecstra Systems Corporation/RecipeTips.com - All Rights Reserved
