Name: Medley of Zucchini, Chayote and Yellow Squash
Yield: Serves 14
Ingredients: 6 tablespoons (3/4 stick) butter; 1 1/2 cups finely chopped white onion; 1 1/2 tablespoons minced garlic; 2 3/4 poundschayote squash, peeled, pitted, cut crosswise into 1/4-inch slices; 18 ounces zucchini, cut crosswise into 1/4-inch slices; 14 ounces yellow crookneck squash, cut crosswise into 1/4-inch slices; 3 tablespoons chopped chives; 3 tablespoons chopped fresh cilantro

Squash was served at the first Thanksgiving, but chayote-common to southwestern cooking-has only recently been sold nationwide. Cilantro, garlic and chives accent this dish.

Recipe information

Yield
Serves 14

Ingredients

6 tablespoons (3/4 stick) butter

1 1/2 cups finely chopped white onion

1 1/2 tablespoons minced garlic

2 3/4 poundschayote squash, peeled, pitted, cut crosswise into 1/4-inch slices

18 ounces zucchini, cut crosswise into 1/4-inch slices

14 ounces yellow crookneck squash, cut crosswise into 1/4-inch slices

3 tablespoons chopped chives

3 tablespoons chopped fresh cilantro

Preparation

Melt butter in large pot over medium heat. Add onion and garlic; sauté 2 minutes. Add all squash. Reduce heat to medium-low. Cover; cook until just tender, stirring occasionally, about 25 minutes. Mix in herbs. Season with salt and pepper.

TagsZucchini Squash Vegetable Side Dinner Nut Free Gluten Free Vegetarian Quick Easy Saute Bon Appétit

Recipe notes

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