Sautéed Squash and Carrots

Ingredients

• ½ pound yellow squash, sliced
• ½ pound zucchini, sliced
• 2 tablespoons butter or margarine
• ¼ teaspoon pepper
• 4 carrots, sliced
• ¼ cup chopped fresh parsley
• ½ teaspoon seasoned salt

Melt butter in a large skillet over medium-high heat; add zucchini and next 4 ingredients, and sauté 8 to 10 minutes or until tender. Stir in parsley.

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