Summer Squash with Herbs
|Crooked neck squash||2 1⁄2 Pound|
|Flour||1 Cup (16 tbs)|
|Minced parsley||1 Tablespoon|
|Minced chives||1 Tablespoon|
Pare squash and cut into 3/8" thick slices.
Roll lightly in flour, then saute in the butter in a skillet until brown on one side.
Turn, sprinkle with parsley, chives, salt, and pepper, and continue cooking until brown and tender.
Serve with pan drippings poured over squash.