Yield: 44 servings
Measure | Ingredient |
---|---|
2 \N | Cloves Garlic, Minced |
3 tablespoons | Chopped Fresh Parsley |
2 teaspoons | Grated Lemon Zest |
½ teaspoon | Salt |
2 tablespoons | Butter |
2½ pounds | Summer Squash * |
* Summer squash should be small yellow squash and zucchini, trimmed and sliced ½" thick.
~--------------------------------------------------------------------- ~-- Stir garlic,parsley, lemon zest and salt together in a small bowl. Heat butter in a 12" skillet over high heat. When foam subsides, add squash and cook, stirring frequently, until edges are lightly colored but squash is still crisp, about 3 minutes. Stir parsley mixture into squash and saute, stirring constantly, just until tender when pierced with a fork, about 2 minutes longer. Serve hot. 72 calories per serving. From: Syd's Cookbook.