Summer Squash Saute

• 1/4 cup (1/2 stick) butter
• 1 small onion, thinly sliced
• 2 tablespoons chopped garlic
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
• Assorted Summer Squash, trimmed, sliced into 1/3-inch-thick rounds

Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.