Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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