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Summer Squash Medley

Total Time time 7 mins
Yield 4 (3/4-cup) servings.
For a simple summer side, try this squash medley recipe. It's a quick and easy accompaniment to your favorite summer entree.

Ingredients

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

Nutrition 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

How to Make It

  1. 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