Sauteed Summer Squash

1 zucchini, julienned
1 crookneck yellow squash, julienned
1 tbsp butter

Heat butter over medium-high heat until melted. Add julienned veggies. Let sit for a couple of minutes until lightly browned on the bottom before sauteeing. Sautee for 4-5 minutes until everything is brightly colored and tender. The julienne strips should still hold their shape barely without getting too bend-y. Serve with salt and pepper.

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