This is one of Phillip & my favorite side dishes, we always seem to fall back on it. It's really simple, but it can sometimes take a little longer that it seems like it should. It pairs very well with Italian and with the classic steak dinner (Phillip's favorite). The zucchini & squash can be cut many different ways, which can change the texture of the dish tremendously. Today I sliced it into 1/4 inch slices, which works well for company (and pictures), because it turns out much prettier. If you're in a hurry, you can slice it thinner or even peel it into strips with a vegetable peeler, which makes a nice "veggie pasta."
2 medium Zucchini, sliced as desired
2 medium Yellow Squash, sliced as desired
1 small Onion, thinly sliced
2 Tbsp Butter
2 Tbsp Olive Oil
Salt & Pepper
Heat a large skillet over medium high heat. Add butter and olive oil, and heat until butter melts and turns bubbly. Add zucchini, squash, and onion. Spread veggies out evenly, without turning too much (this will prevent them from browning). Cook on medium high until soft and browned. Salt and pepper to taste.