BABY ZUCCHINI & PATTY PAN SQUASH SAUTEED IN HERB BUTTER

By jarren

Ingredients

• 3 tablespoons unsalted butter
• 2 cups (about 1 pound) baby zucchini, stems removed and cut in half lengthwise
• 2 cups (about 3/4 pound) small yellow patty pan squash, trimmed and cut in half crosswise
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup (about 16 leaves) fresh basil, torn and loosely packed
• 1/2 cup (about 32 leaves) fresh mint, loosely packed

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

In 10-inch heavy skillet over moderate heat, melt butter. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and mint, and toss to combine.