| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Syd’s book |
44 |
Servings |
INGREDIENTS
| 2 |
|
Cloves Garlic, Minced |
| 3 |
tb |
Chopped Fresh Parsley |
| 2 |
ts |
Grated Lemon Zest |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Butter |
| 2 1/2 |
lb |
Summer Squash * |
INSTRUCTIONS
* Summer squash should be small yellow squash and zucchini, trimmed and
sliced 1/2" 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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