Summer Squash Medley

7 ingredients
1 steps

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

Directions

  1. 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.

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