Recipe by Anna Gill
3 small or 2 medium zucchini, sliced first lengthwise and then diagonally
3 small or 2 medium yellow squash, sliced first lengthwise and then diagonally
¼ cup kosher salt
2 tablespoons unsalted butter
¼ to ⅓ cup minced chives
1. Drain the prepared zucchini and yellow squash in a colander sprinkled with the kosher salt.
2. Heat 1 tablespoon of butter in a large skillet over high heat.
3. Put the squashes into the skillet and toss gently for approximately 2 to 3 minutes, so that there is still a minor firmness to the tooth.
4. Place the squashes in a serving bowl, top with the chives and add the remaining pat of butter. Season with salt and pepper as desired and serve.
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