Healthy Eating: Seedhouse summer squash | CraigDailyPress.com

Healthy Eating: Seedhouse summer squash

This refreshing recipe will also work with your bumper crop of zucchini.

1 lbs. yellow squash

1 tablespoons olive oil

1 tablespoons butter

2 cloves garlic, minced

1/2 tsp. dried rosemary leaves

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2 tablespoons chopped parsley

1 tablespoon lemon juice

3/4 teaspoon salt

1/4 teaspoon pepper

Cut squash into ¼-inch slices. Heat the oil and butter in a large skillet or wok. Add garlic and stir for 15 seconds. Next add the squash, stirring constantly until vegetables start to soften (about 4 minutes.) Add crushed rosemary and continue to cook for one more minute. Remove from heat and toss with parsley, lemon juice, salt and pepper. Serves 4

Adapted from Steamboat Entertains. Winning Recipes from Ski Town USA.
Adapted from Steamboat Entertains. Winning Recipes from Ski Town USA.
Adapted from Steamboat Entertains. Winning Recipes from Ski Town USA.