Crookneck Squash (Summer Squash) And Zucchini Sauté
Portion Size: ½ cup squash and zucchini
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| 1 onion | Washed, peeled and thinly sliced |
| 3 cloves garlic, minced | Washed, peeled and minced |
| 1 tablespoon dried tarragon | |
| 2 cups yellow crookneck squash | Washed, trimmed and sliced into 1-inch thick rounds |
| 2 cups zucchini, | Washed, trimmed and sliced into 1-inch thick rounds |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in large skillet over medium-high heat. | |
| 2 | Add onion, garlic, and tarragon. Sauté until onion is just tender, about 2 minutes. | |
| 3 | Add yellow squash, and zucchini. Sauté until crisp and tender, about 8 minutes. | Cook until internal temperature reaches 135°F. |
Variation: Crookneck squash and Zucchini can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Posted in Vegetable Recipes
