Jackie's Summer Saute

My mom loved to cook. She also loved summertime and was an avid gardener. She would always have a HUGE garden every year and maintain it meticulously. One of her best loved recipes, fresh from the garden, was her summer saute of green zucchini and yellow summer squash.

I make this throughout the summer for my family now, but it's great any time of the year. It's so special to me to be able to share my mom's recipes, and the stories that go with them, with my children. Even though they never got to meet her, they will definitely know how special she was and how passionate she was about everything she did.

Jackie's Summer Saute

1 T extra virgin olive oil
2 T unsalted butter
2 medium sized green zucchini squash, sliced
2 small-medium yellow summer squash, sliced
1 green bell pepper, chopped (slightly larger pieces)
1 small onion, chopped
1-2 cloves fresh garlic, minced
1/4 tsp dried basil or 1/2 tsp fresh, chopped fine
Kosher salt
Fresh ground black pepper

In a large skillet, heat the oil and butter over medium heat. Add the squashes, bell pepper, onion, garlic and basil to the pan. Season with the salt and pepper to taste.

Saute vegetables over medium heat for about 8-10 minutes, stirring frequently, until they are tender, but not mushy. Enjoy!