Yield: 4 Servings
|2 teaspoons||Butter or margarine|
|2 smalls||Zucchini -- grated|
|2 mediums||Yellow squash -- grated|
|\N \N||Salt and freshly ground|
|\N \N||Pepper to taste|
In a large skillet over medium heat, melt butter. Add squash and saute, stirring frequently until tender, 2 to 3 minutes. Season to taste with salt and pepper.
Variation: Sprinkle with 2 to 3 tablespoons freshly grated Parmesan cheese just before serving.
Recipe By : the California Culinary Academy File