|Name:||Sauted Squash||Contributor:||Diana Tracy|
|Key words:||squash||Category:||Side Dishes|
2 or 3 pretty mature (seeds well started) yellow crookneck squash, cut about 1/8" thick and quartered
1 medium zuchinni, cut a bit thinner, and quartered
|Preparation:||Heat oil to near smoking in the heavy frypan.
Toss the squash in the hot pan and stir-fry till coated with oil.
Let them brown quickly, tossing about till most of the surfaces are a lovely bay
color (as opposed to palimino or chestnut).
Toss on a little salt to taste and pepper if you will.