Pan-Fried Squash

Ingredients

• 1 tablespoon butter

2 cups diced yellow squash

• 2 cups diced zucchini
• 2 tablespoons balsamic vinegar

Melt the butter in a large skillet over medium to medium-high heat. Add the yellow squash and zucchini; cook and stir until lightly browned and tender. Transfer to a bowl, and toss with balsamic vinegar.