Green and Yellow Squash Ribbons

Ingredients

• 1 tablespoon butter
• 2 medium zucchini
• trimmed
• cut in 1/8-inch lengthwise slices on a mandoline or by hand
• 2 medium yellow squash
• trimmed
• cut in 1/8-inch lengthwise slices on a mandoline or by hand
• 1/2 cup Vegetable Stock
• chicken stock
• or low-salt canned broth
• 1 teaspoon finely chopped fresh herbs (such as tarragon
• savory
• chives
• oregano
• or any combination of these)
• Kosher salt
• Freshly ground black pepper

Instructions

1. In a large skillet, melt the butter over high heat.
2. Add the zucchini and squash and the stock, cover, and cook until the zucchini is tender and wilted, 2 to 3 minutes.
3. Sprinkle with the herbs, season with salt and pepper, and serve immediately.
4. Variations:
5. For a pasta entree, toss with 1 pound cooked pappardelle or fettuccine.
6. Substitute any of your favorite fresh herbs.