Sautéed Squash and Carrots

Southern Living
Sautéed Squash and CarrotsRecipe
Makes 4 servings


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2 tablespoons butter or margarine
1/2 pound zucchini, sliced
1/2 pound yellow squash, sliced
4 carrots, sliced
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley


Prep: 10 Minutes
Cook: 10 Minutes

Melt butter in a large skillet over medium-high heat; add zucchini and next 4 ingredients, and sauté 8 to 10 minutes or until tender. Stir in parsley.

Created date

January 2005