Calabacín y calabaza de verano salteados

Ingredientes

• 2 Tablespoons olive oil (divided)
• 2 medium yellow squash (sliced into 1/4-inch-thick rounds)
• 2 medium zucchini (sliced into 1/4-inch-thick rounds)
• 2 Tablespoons unsalted butter
• 6 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• Salt + Pepper (to taste)

Preparación

1. 1

   Heat 1 TBSP olive oil in a large skillet over medium-high heat. Add the yellow squash slices and sautee for 3-4 minutes, undisturbed, until golden brown.

2. 2

   Flip the squash and cook for another 2 minutes, until the squash is tender crisp. Transfer the cooked squash to a plate.

3. 3

   Add the remaining 1 TBSP olive oil to the now empty skillet, and repeat this process with the zucchini slices. Transfer the cooked zucchini to the plate with the squash.

4. 4

   Melt the butter and cook the garlic and Italian seasoning for 30 seconds, or until fragrant.

5. 5

   Return the cooked squash and zucchini slices to the pan.

6. 6

   Season with salt and pepper, to taste. Enjoy!