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sauteed yellow squash and zucchini from The Jewish Kitchen
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Yellow Squash and Zucchini

All the different colors make this dish look very appealing. The herbs add a fresh quality to the taste. This dish is a delicious side for poultry, fish, or beef. It can also be used as a vegetarian meal.
Course Sides
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

  • 2 yellow squash, unpeeled sliced into 1 inch rounds
  • 2 large zucchinis, unpeeled sliced into 1 inch rounds
  • 2 red and green peppers, seeded cut into 1 inch pieces, optional
  • 1 tbsp. fresh herbs your choice
  • 1-2 tbsp. vegetable oil
  • 1/2 tsp. Kosher salt to taste
  • 1/4 tsp. black pepper to taste

Instructions

  1. In a large skillet on medium heat, add 1 tbsp. oil. Add the squash and saute for a minute or two, stirring often. Add the zucchini and stir for about a minute or two. Add the peppers, salt, and black pepper. If more oil is needed do it now. Do not drown the veggies with too much oil or they will become soggy.
  2. On low heat cook for about 5 minutes and add the herbs. When veggies are soft but not mushy remove from heat and serve.