Zucchini, Yellow Squash, and Carrot Saute
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
Ingredients
- 4 large carrots, about 1½ pounds, sliced ⅜-inch thick
- 2 medium or 3 small zucchini, halved lengthwise and sliced on a diagonal ⅜-inch thick
- 2 medium or 3 small yellow squash, halved lengthwise and sliced on a diagonal ⅜-inch thick
- 4 tablespoons butter
- 2 cloves garlic, minced (2 teaspoons)
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
Cooking Instructions
- In a pot cook carrots in enough water to cover 10 minutes, or until just tender. Drain and keep warm.
- In a large skillet over medium-high heat melt butter. Add garlic and cook 1 minute, or until fragrant. Add zucchini, squash, salt and pepper. Cook until just tender. Add reserved carrots and stir to combine.
Nutrition Facts
Servings per Recipe: 8
Amount Per Serving
¾ cup
Preparation Time:
Cooking Time:
Ready In:
Servings: 8
15 minutes
Cooking Time:
15 minutes
Ready In:
30 minutes
Servings: 8
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