Saute Of Two Squashes - cooking recipe

Ingredients

2 medium yellow squash
2 medium zucchini
3 Tbsp. butter (not margarine)
3/4 tsp. fresh thyme, chopped
1/2 tsp. salt
1/8 tsp. black pepper, freshly ground

Preparation

Wash squash and zucchini under cold running water.
Trim stem and blossom ends off.
Cut in 2-inch lengths.
Cut each piece lengthwise into 1/2-inch slices.
Stack slices and cut into 1/2-inch julienne strips.
Heat butter until foamy in large skillet over medium heat.
Add squash and toss until coated with butter.
Saute, tossing, until crisp and tender, about 4 minutes. Increase heat to high.
Sprinkle with thyme, salt and pepper. Cook, tossing, until squash is lightly browned, about 2 minutes. Note:
One fourth teaspoon dried thyme may be substituted for the fresh.