Summer Squash with Garlic
- 2-3 summer squash/zucchini
- Salt and pepper (to taste)
- 2 Tbsp Driftless Sunflower Oil
- 4 cloves garlic, chopped
- 2 Tbsp Butter
- 2 Tbsp fresh thyme
- ¼ c. white wine
- Slice squash into ⅛” thick circles.
- In a large skillet over medium heat, add oil.
- Saute garlic until edges are browning (about 2-3 min).
- Add squash, salt and pepper.
- Cook until squash has softened (about 5 min).
- Stir in butter, thyme and wine.
- Remove from heat and serve.