Pan-Steamed Yellow Squash
Source of Recipe
fooddownunder.com
List of Ingredients
2 lb Yellow Squash or zucchini
4 Scallions or 1/2 cup Herbs fresh your choice
1/2 cup Dry White Wine or chicken broth
1 tbl Butter, optional
Pepper to tasteRecipe
* 1. Rinse the squash and trim the ends. Cut the squash lengthwise into quarters and cut away most of the seeds. Cur the remaining flesh into 1/2-inch chunks. Trim and thinly slice the scallions or mince the herb.
* 2. Pour the broth into a large skillet and bring it to a boil over high heat. Add the squash, reduce the heat to medium, and simmer covered until just cooked through, about 3 minutes.
* 3. Uncover the skillet, add the scallions or herb, and evaporate the liquid over high heat until the squash begins to stick to the pan, about 1 minute. Remove the pan from the heat and swirl in the butter if using. Season to taste with (salt and) pepper. Remove the squash with a slotted spoon and serve immediately.
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