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Summer Vegetable Toss

Yield 2 servings


  • 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

How to Make It

  1. 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.