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Summer Squash with Herbs and Lemon: Date Added: 24 Oct 2011
Listed in: Vegetables To Try
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Summer Squash with Herbs and Lemon

Pictured above as part of the Beef Tenderloin Menu
Makes four servings
2 medium yellow squash ( 8 oz. each), cut into inch thick slices
2 medium zucchini ( 8 oz. each) cut into inch-thick-slices
1 tbsp fresh chopped herbs tarragon, rosemary or flat parsley
2 tablespoons lemon juice
1 tsp butter

Cooking Instructions

Place steamer basket and 1 inch of water in 4-quart saucepan. Heat water to boiling. Add squash; cover and reduce heat to medium. Steam vegetables 8 minutes or until tender. Transfer to bowl: toss with lemon juice, herbs, salt and pepper to taste.
Calories per serving: 45 calories

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