Total Time
7 Mins
Yield
4 (3/4-cup) servings.

How to Make It

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.

Cooking Light 5-Ingredient 15-Minute Cookbook

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