Sauteed Zucchini and Yellow Summer Squash Recipe

Hey I’m Betty. Welcome to Betty’s kitchen. Today we’re making Sautéed Zucchini and Yellow Squash and I’ll refer to this dish a couple times already, once in quick tip when I give you some ideas of what you had do with left over squash after you made maybe squash casserole. And then the last time it was part of my full dinner meal that I actually uploaded a part recently, and some of you want to see actually a symbol so that’s what we are going to do. A zucchini squash is this kind a squash and our yellow summer squash is this kind a squash, and we put them together then they can nosh comfo blend and then nosh and tasty. Actually along people think of them as a little blend but what we’re going to do we are not actually going to spice them or sizz them another than just the regular salt and pepper, and just a little bit of sugar to make the sweetness of the squash come out. It just a kind of enhances it. So what we do is start with one tablespoon of melted butter and just took salted butter, and melted one tablespoon is cold down a little bit so I can bring it over here. Again I took a yellow squash a little bit bigger than this and as okay probably about the same size as this. And I chop them up, and this is how much I’ve got. I had some pieces left over another in pieces and then where the neck crops around that’s really not that attractive so I just set those aside. Some of that you could use but some other just really in piece. These are size so they’re about one half inch thick. You can buy that if you like in tender or if you like in thicker that’s when this cook matters so easily. But what you’re going to do is place this in your pan and we cook them most together it’s not like they take different amount of cooking time. Now we’re done and about the same time. So let me go ahead and sizz them off right here with some salt and pepper. We you salt and pepper your squash, you going to sautéed just looking how much you have. I’m not making very much because this is just for my husband as part of my dinners tonight and we got really one tab left over so I could use this, I’m vegetarian,, I’m a fat lost as much but they’re not really been something to deal with tomorrow. So you look at what you have and just take how much salt you would like to have on that so its not the specific measurement but just make it salty enough that it will actually show up. You will notice that it has been salt and then pepper which you may on it if you do not want so dark spot there, if you are curios then just leave it out. And then the old thing is I want to take some sugar just regular grain sugar. Let’s one teaspoon and you can makes a little glaze as well as just bringing out the natural flavor of the squash, I think that really makes the dish. So this conservative stove and I turn this on then I’ll just stir this around occasionally is not forbidden they have to serve constantly but I want to keep it on them because they could break quickly. It just that really simple, easy, quick dish and this is storing from a fresh vegetable, if not canned or frozen or anything like that you just wash it and then slice it up, sizz it put it on this pan with butter, and start letting it sizzle. I want to tell you having known this stand, this look fairly okay right now. But as I begin to get done they will look more trans loosed. So when we get that certain luck then that was I will take them up. So I’ll see back in a minute and let’s just see them. Again, salting mash squash for about seven right minutes and you can tell it’ll looks different. The centers here are alone trans loosed and they’re soft. This is no longer crunchy, you did not want it to be crunchy in this dish but you do not want to be mushy either. Its done right now and you’ll see less effect on zucchini but you can with the fork that is really tender. So what I’m going to do is transfer this to a plate that has some paper towel and the purpose of that is just to let resolve any excess butter. I used one tablespoon of butter that’s actually a lot for this squash, you might want just used a half of tablespoon of butter but I’m kind letting that soak away right now by using this paper towel, you like them blot a little bit. Of course this is that you do not have to do if you are not too concern about came out the fact. But now I’m going to read over and place it in a nice serving dish and when you have colors like this, yellow and green, it’s nice to have a bowl that will show it off very well. So they just going to mix together, the yellow and the green, and I place them maybe a nice clear bowl. So now our margarine looked brown that’s because I was using heat that was sometimes at low and then sometimes I turned that a little bit a little higher. It just time you like your squash, it you like it a little crusty then it’s something like that, that’s what you’re going to get if you turned the heat up a bit but if you heat down low then most some going to look kind of like that. Heat your pan just decrease the cooking time if you’re using higher heat and there’s not set time on this just look at it, and you could tell when it’s done, when it has this nice beautiful look.