- 1 tablespoon butter
- 2 medium zucchini, trimmed, cut in 1/8-inch lengthwise slices on a mandoline or by hand
- 2 medium yellow squash, trimmed, cut in 1/8-inch lengthwise slices on a mandoline or by hand
- ½ cup Vegetable Stock, chicken stock, or low-salt canned broth
- 1 teaspoon finely chopped fresh herbs (such as tarragon, savory, chives, oregano, or any combination of these)
- Kosher salt
- Freshly ground black pepper
- In a large skillet, melt the butter over high heat. Add the zucchini and squash and the stock, cover, and cook until the zucchini is tender and wilted, 2 to 3 minutes. Sprinkle with the herbs, season with salt and pepper, and serve immediately.
- Variations:
- For a pasta entree, toss with 1 pound cooked pappardelle or fettuccine.
- Substitute any of your favorite fresh herbs.