Summer Squash Saute

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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