We didn’t eat a ton of fresh veggies growing up (mostly because I don’t think my sweet momma knew how to cook them)so once I got out on my own, I started experimenting. Sauteed zucchini and squash are one of my favorites.

You will need:
1-2 zucchini
1-2 yellow crooked neck squash
1 onion
dollop of butter or margarine (I use margarine)
Dry ranch seasoning or seasoning salt
Red pepper flakes- optional

Start by taking the skin off the onion.

Onions always stink up my trash can and are so bad for your disposal (they are stringy and don’t break down well…so says my father) so I wrap the skin and ends in foil so they don’t stink up my trash!

Cut the onion in half and slice in thin slices. If I had a mandolin slicer (here’s hoping for one off the wedding registry) I would use that to get uniform slices.

Then I put a dollop of margarine in the pan and let it melt over medium heat.

Add the onions and saute for 8-15 minutes over medium heat. If you like your onions to have a bite, in both flavor and texture…go for 8. Tyler hates crunchy “spicy” onions, so I go for 15 to really make them sweet.

At the beginning of the saute, I add a little pinch of red pepper flakes. We like it hot.

While the onions saute, slice the squash and zucchine into thin slices. I used 2 zucchini and 1 squash. It makes a big pile, but we like it as leftovers (WARNING: it gets a little mushy as leftovers. We are cool with that…but if you don’t like mushy food, only make what you can eat.)

Saute the squash and zucchini to your liking of doneness. I went 13 minutes. They are pretty soft, but the edges are borderline crunchy. If you don’t have as much in a pan as I do, it will take you less time. When they are like 1 minute from done, add a good sprinkle of dry ranch seasoning (the favorite seasoning in my house). I guess I might have used about 1 tablespoon? Maybe a little more? Anyway….add this at the last minute because it WILL burn in the pan on the heat. Voila! Healthy fresh veggies anyone would love!