Sautéed Squash and Carrots

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

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.

View full recipe at My Recipes


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