- 1 medium yellow summer squash, thinly sliced
- 1 small zucchini, thinly sliced
- 1/3 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1/4 teaspoon minced garlic
- 1/8 teaspoon lemon juice
- 1/8 teaspoon salt
- In a small skillet, saute the yellow squash, zucchini and onion in butter until crisp-tender; add the remaining ingredients. Cook and stir until vegetables are tender. Yield: 2 servings.
Originally published as Summer Squash Medley in Reminisce June/July 2007, p50
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