Summer squash saute

Ingredients

Quantity		Ingredient
2		Cloves Garlic, Minced
3	tablespoons	Chopped Fresh Parsley
2	teaspoons	Grated Lemon Zest
½	teaspoon	Salt
2	tablespoons	Butter
2½	pounds	Summer Squash *

Directions

* Summer squash should be small yellow squash and zucchini, trimmed and sliced ½" thick.

~--------------------------------------------------------------------- ~-- Stir garlic,parsley, lemon zest and salt together in a small bowl. Heat butter in a 12" skillet over high heat. When foam subsides, add squash and cook, stirring frequently, until edges are lightly colored but squash is still crisp, about 3 minutes. Stir parsley mixture into squash and saute‚, stirring constantly, just until tender when pierced with a fork, about 2 minutes longer. Serve hot. 72 calories per serving. From: Syd's Cookbook.

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