Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas
Cutting the squash into rather thick slices helps it retain a bit of fresh snap after it's sautéed.
Serves 4 (serving size: about 1/2 cup)
1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add zucchini; sauté 4 minutes or until crisp-tender. Place zucchini in a bowl. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add yellow squash; sauté 4 minutes or until crisp-tender. Add yellow squash and remaining ingredients to zucchini, and toss to combine.