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.