Pan Fried Zucchini With Shishito Peppers And Borlotti Beans

• 1 medium Summer Squash
• 3 tiny just picked zucchini
• 8 shishito peppers
• 1 can Borlotti beans (cranberry)
• 3 cloves garlic
• extra virgin olive oil
• salt and freshly ground black pepper

1. Saute over medium high heat chopped Shishito peppers until going a bit limp and nicely seared
2. Add in both squashes, (chopped) and let saute
3. Toss in rough chopped garlic and saute it all for a few minutes-as it sweats season with salt
4. Stir in a bit of butter and toss.
5. Remove from heat and snip fresh chives over. rnIf tossing with pasta, add vegetables to drained pasta and toss in fresh chopped basil, mint, chives and drizzle over extra virgin olive oil and sprinkle with feta.

summer, zucchini, peppers, borlotti beans, garlic, extra virgin olive oil, salt

Taken from food52.com/recipes/23094-pan-fried-zucchini-with-shishito-peppers-and-borlotti-beans (may not work)