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Oct 6, 2009

Zucchini and Yellow Squash Saute

2 Medium zucchini
2 Medium yellow squash
3 Tbsp. olive oil
1/2 Tsp. salt
4 Cloves garlic, minced
1 Tsp. minced fresh marjoram
1 Tsp. fresh rosemary leaves
2 Tsp. minced fresh oregano leaves
1/4 Cup minced parsley leaves

Cut zucchini and squash in half crosswise. Cut in half again and cut into thin strips.
Heat oil in large heavy skillet over medium-high heat. Cook zucchini and squash until they begin to brown around the edges. Add remaining ingredients and stir to mix. Serve immediately.