Summer squash saute
44 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves Garlic, Minced | |
| 3 | tablespoons | Chopped Fresh Parsley |
| 2 | teaspoons | Grated Lemon Zest |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Butter |
| 2½ | pounds | Summer Squash * |
Directions
* 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.