Serves 6
about 1 # small-sized zucchini
about 1 # small-sized yellow summer squash
1 Tbl extra-virgin olive oil
1 Tbl butter
1/4 cup chopped flat-leaf parsley
1 Tbl chopped fresh basil
1 Tbl chopped fresh oregano
1 Tbl chopped fresh marjoram
kosher salt & freshly ground black pepper, to taste
Wash and dry the squash. Slice crosswise into circle, about ¼-inch thick.
Heat the olive oil and butter in a large sauté pan over medium-high heat. When the butter melts, decrease the heat to medium-low, and add the sliced zucchini and summer squash. Season with a sprinkling of salt and pepper and stir to coat. Cook, tossing or stirring the squash every 4 minutes or so, until tender and just barely golden, about 20 minutes. Add the the chopped herbs and toss to coat. Taste and season as needed with salt and pepper. Transfer to a serving platter and serve hot.
