- 2 medium yellow summer squash, sliced
- 2 medium carrots, sliced
- 1 small onion, sliced
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- In a large skillet, saute the squash, carrots and onion in oil for 5-7 minutes or until tender. Add the remaining ingredients; cook 1 minute longer. Yield: 4 servings.
Originally published as Hint of Lemon Squash Saute in Simple & Delicious February/March 2012, p32
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Reviewed Mar. 18, 2012
I used lime juice instead of the lemon peel. This was really tasty and came together quickly.