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Zucchini and Squash Saute




Source of Recipe


Paula Deen Magazine, March/April 2007






List of Ingredients



• 1/4 cup butter
  
• 2 medium zucchini, thinly sliced
  
• 2 medium yellow squash, thinly sliced
  
• 1 small onion, thinly sliced
  
• 1 tsp dried tarragon leaves
  
• 1/2 tsp garlic salt
  
• 1/2 tsp salt
  






Instructions



1. In a large skillet melt butter over medium-high heat. Add zucchini, squash, and onion, and cook 8 minutes, or until vegetables are tender, stirring frequently. Add tarragon, garlic salt, and salt, and cook 2 minutes.
   






Final Comments


Makes 4 to 6 servings