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Categories:Viewed: 51 - Published at: 8 years ago
Ingredients
- 2 large yellow squash (summer squash)
- 2 large zucchini
- 1 small onions, minced or 2 green onions, thinly sliced
- 1 teaspoon dried dill
- 12 teaspoon grated fresh lemon rind
- 14 teaspoon salt
- 1 tablespoon lemon juice
Method
- Cut squash and zucchini crosswise into 1/4 inch thick slices.
- Saute onion in a large skillet in a small amount of olive oil until translucent, drain on paper towels.
- Add a small amount of water to the skillet and bring to a boil.
- Add zucchini and summer squash, and boil 3-5 minutes or until crisp-tender; drain.
- Add remaining ingredients and onion, and toss.
