Recipe: Mixed Summer-Squash Skillet (with green onions, garlic and basil, 1970's)

MIXED SUMMER-SQUASH SKILLET

2 tablespoons butter or margarine
2 tablespoons oil
8 green onions with some tops, minced (1/2 cup)
1 large clove garlic, crushed
1 1/2 pounds mixed summer squashes (yellow, zucchini, pattypan, chayote*) or 1 (10 ounce) package each sliced frozen summer squash and zucchini
1/2 teaspoon dried basil
1/4 teaspoon fresh-ground pepper, or to taste
3/4 teaspoon salt, or to taste

Heat butter and oil in skillet; saute onions and garlic until tender, stirring often.

Add squashes, basil and pepper. Saute until squashes are crisp-tender, stirring often. Stir in salt.

*If chayote is used, saute peeled thin slices with onions and garlic until almost tender, stirring often, then add other squashes.

MICROWAVE INSTRUCTIONS:
Or, in microwave oven in 3-quart round casserole, cook onions and garlic in butter and oil 5 minutes, stirring occasionally. Add squashes, basil and pepper. Cook uncovered 10 minutes or until squashes are almost crisp-tender. Stir in salt. Let stand 5 minutes.

Makes 4 servings
Source: Woman's Day magazine, September 1, 1978