- 2 medium zucchini
- 2 medium yellow summer squash
- 1 cup thinly sliced carrots
- 4 to 6 ounces sliced mushrooms
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup grated Parmesan cheese
Heat oil in a skillet over medium-high heat. Add vegetables and cook, stirring, for about 8 minutes, or until tender but still a little crisp. Add butter and toss with the cheese. Let stand for 5 minutes before serving.
Serves 4 to 6.