Herbed Summer Squash with Mustard Butter

  • Thinly slice 2 zucchini squash.
  • Toss with 1/4 tsp salt, 1/8 tsp pepper and 1 tbsp diced summer savory or thyme.
  • Heat 2 tbsp olive oil in a skillet over medium heat and add 1 cup chopped onions.
  • Sauté until soft; add the zucchini.
  • Stir until the edges are slightly browned.
  • Toss with mustard butter.
  • Mustard Butter: Blend 4 tbsp softened butter with 1 minced garlic clove, 1 tbsp Dijon mustard, and 2 tbsp chopped parsley.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook

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