Ingredients:
2 tablespoons chopped garlic
2 tablespoons chopped fresh tarragon
1/4 cup butter
1 large shallots, sliced thin
1 lb zucchini, sliced into 1/3 inch rounds
1 lb summer squash, sliced into 1/3 inch rounds
Directions:
In a large skillet over medium heat, melt the butter.
Add garlic, tarragon and onion and saute 2 minutes.
Add both squashes and saute 8 minutes until just crisp tender.
Season.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.