* Summer squash should be small yellow squash and
zucchini, trimmed and sliced 1/2" thick.
~------------------------------------------------------
~------------- ~-- Stir garlic,parsley, lemon zest and
salt together in a small bowl. Heat butter in a 12"
skillet over high heat. When foam subsides, add
squash and cook, stirring frequently, until edges are
lightly colored but squash is still crisp, about 3
minutes. Stir parsley mixture into squash and sautee,
stirring constantly, just until tender when pierced
with a fork, about 2 minutes longer. Serve hot. 72
calories per serving. From: Syd's Cookbook.
