Garlicky Zucchini and Summer Squash

Normally, we like our veggies with a little bit of crunch to them, but miraculous things happen to zucchini and summer squash if cooked long enough. They start to break down and soak up all the delicious butter and garlic. Perfect over rice or pasta, but equally delicious on their own!

  • 5-6 discs Medlee Garlic Parm Butter
  • 1 large or 2 small zucchini and/or yellow summer squash, diced or sliced into half moons
  • Cooked rice or pasta, optional
SERVES 1 to 2
  1. In a large nonstick skillet, melt four medallions of Medlee Garlic Parm Butter over medium heat.
  2. Once butter is melted, add the zucchini and summer squash. Cook, tossing occasionally, until squash begins to break down and starts to brown, about 15 minutes.
  3. Add one or two more discs of Garlic Parm Butter and stir to coat. Taste. Add more butter or salt as desired.
  4. Serve immediately over rice or pasta or as a solo vegetable dish.

Garlic Parm Seasoned Butter

Sauté Starter or Finishing Flavor