Summer Squash Medley

Oxmoor House
For a simple summer side, try this squash medley recipe. It's a quick and easy accompaniment to your favorite summer entree.
4 (3/4-cup) servings.

Ingredients

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2 yellow squash
2 zucchini
Water
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon dried dillweed
1/4 teaspoon salt

Preparation

Total Time: 7 Minutes

Cut 2 yellow squash and 2 zucchini crosswise into 1/4-inch-thick slices. Cook in a large skillet in a small amount of boiling water 3 to 5 minutes or until crisp-tender; drain. Add 1/2 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 teaspoon dried dillweed, and 1/4 teaspoon salt, and toss.

Created date

August 2009

Nutritional Information

Calories 24
Caloriesfromfat 8 %
Fat 0.2 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.6 g
Carbohydrate 5.3 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 151 mg
Calcium 0.0 mg