Herbed Summer Squash with Mustard Butter

Herbed Summer Squash with Mustard Butter
These colorful zucchini make an elegant presentation.

Thinly slice 2 zucchini squash. Toss with 1/4 tsp salt, 1/8 tsp pepper and 1 tbsp diced summer savory or thyme. Heat 2 tbsp olive oil in a skillet over medium heat and add 1 cup chopped onions. Sauté until soft; add the zucchini. Stir until the edges are slightly browned. Toss with mustard butter.
Mustard Butter: Blend 4 tbsp softened butter with 1 minced garlic clove, 1 tbsp Dijon mustard, and 2 tbsp chopped parsley.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook