Summer Vegetable Toss

Recipe from

Southern Living


2 medium yellow squash, thinly sliced
2 small zucchini, thinly sliced
1/4 teaspoon salt
1 tablespoon butter or margarine
2 teaspoons lemon juice
2 sliced cooked and crumbled bacon
2 tablespoons grated Parmesan cheese


Place yellow squash and zucchini in a 1 1/2-quart glass bowl; cover with heavy-duty plastic wrap. Microwave at HIGH 4 to 6 minutes or until crisp-tender, stirring once after 2 minutes. Drain. Stir in salt, butter, lemon juice, bacon, and Parmesan cheese.