Ingredients:

  • 2 cloves – Minced Garlic
  • 3 tablespoons – Chopped Fresh Parsley
  • 2 teaspoons – Grated Lemon Zest
  • 1/2 teaspoon – Salt
  • 2 tablespoons – Butter
  • 2 1/2 pounds – Summer Squash

Directions:

  1. Summer squash should be small yellow squash and zucchini, trimmed and sliced 1/2 inches thick.
  2. Stir garlic,parsley, lemon zest and salt together in a small bowl.
  3. Heat butter in a 12 inch skillet over high heat.
  4. When foam subsides, add squash and cook, stirring frequently, until edges are lightly colored but
    squash is still crisp, about 3 minutes.
  5. Stir parsley mixture into squash and saute‚, stirring constantly, just until tender when pierced with a
    fork, about 2 minutes longer.
  6. Serve hot.
  7. 72 calories per serving.

Serves:

44 people

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Summer Squash Saute, 5.0 out of 5 based on 1 rating