Zucchini and Squash Saute by Paula Dean (Day 1)

Makes 4 - 6 servings

1/4C butter or butter substitute made from olive oil
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1 small onion, thinly sliced
1 t dried tarragon leaves
1/2 t garlic salt
1/2 t salt

In a large skillet melt butter over medium-high heat. Add zucchini, squash, and onion, and cook 8 minutes, or until vegetables are tender, stirring frequently, add tarragon, garlic salt, and salt, and cook 2 minutes.