Thoroughly wash and dry vegetables. Using a vegetable peeler, make long strands of ribbons
In a 10-12 inch saute pan, melt butter slowly over medium-low heat.
Add in vegetables and turn heat up to medium-high. Saute for 5 minutes, or until zucchini and squash begin to wilt. Turning and flipping veggies as they cook.
Add in salt and pepper to taste. Top with chopped parsley if desired.
Notes
If your zucchini and yellow squash are smaller, use 2 of each.This recipe is easily doubled or tripled, just be sure to use a large enough saute pan.To make this recipe vegan-friendly and dairy-free, use olive oil in place of butterAdd in salt and pepper at end of this vegetable saute. This prevents the vegetables from getting soggy, as the salt causes the vegetables to release liquid. Leftover vegetable saute can be stored in an airtight container for up to 3 days in the refrigerator.