Butter Glazed Summer VegetablesAdapted from Martha Stewart Living Glazed Carrots, June 2013
1/4 lb green beans
1 summer squash
2 Tbsp. Butter
1/2 cup water
Trim green beans. Cut zucchini in half horizontally, then vertically. Slice into green bean length sticks. Add green beans, water, and butter to saute pan. Heat over medium high heat. When most of the water is gone and green beans have just turned bright green, add the squash. Cook until there is no water left, and the vegetables have a nice sheen. Season with salt and pepper, as desired.