Boistfort Valley Farm
Community Supported Recipe Box

Zucchini and Yellow Squash Julienne


  • 1/2 cup thinly sweet onion
  • 1 1/2 tablespoons unsalted butter or olive oil
  • 4 small zucchini, cut into 2-inch julienne strips
  • 4 small yellow squash, cut into 2-inch julienne strips
  • 1 jalapeno or Anaheim pepper, chopped fine


dish: side
season: summer, fall

In a 12-inch skillet, preferably non-stick, cook onion in butter or oil over moderate heat, stirring until softened. Add zucchini, squash, pepper, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 5 minutes.