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 onionWashed, peeled and thinly sliced
3 cloves garlic, mincedWashed, 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


Steps:Directions: Critical Control Point /Quality Assurance
1Heat oil in large skillet over medium-high heat.
2Add onion, garlic, and tarragon. Sauté until onion is just tender, about 2 minutes.
3Add 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. 

Jacqueline Larson M.S., R.D.N. and Associates