this is a mark bittman recipe.
serves 4.
about 2 pounds summer squash/zucchini
3 tbsp butter
salt and pepper to taste
1 tbsp honey
3 or 4 tbsp minced fresh mint
cut the squash into 1/4" thick slices. place the butter in a large skillet and turn heat to med-high. when foam subsides, add squash and sprinkle with salt and pepper.
raise the heat to high and cook, stirring occasionally, til the squash becomes tender and begins to brown, about 15 min. stir in the honey and mint, check the seasoning, and serve. (i left out the mint but i think it would be a nice addition).
serves 4.
about 2 pounds summer squash/zucchini
3 tbsp butter
salt and pepper to taste
1 tbsp honey
3 or 4 tbsp minced fresh mint
cut the squash into 1/4" thick slices. place the butter in a large skillet and turn heat to med-high. when foam subsides, add squash and sprinkle with salt and pepper.
raise the heat to high and cook, stirring occasionally, til the squash becomes tender and begins to brown, about 15 min. stir in the honey and mint, check the seasoning, and serve. (i left out the mint but i think it would be a nice addition).