Squash Salad With Lemon
|Zucchini||1 1⁄2 Pound, cut into halves lengthwise|
|Yellow crookneck squash||1 1⁄2 Pound, cut into halves lengthwise|
|Minced red onion||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Minced fresh basil/2 teaspoons dry basil||2 Tablespoon|
|Minced fresh oregano/1 teaspoon dry oregano||1 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Freshly ground pepper||To Taste|
Place squash on a rack in a large pan over about 1 inch of boiling water.
Cover and steam over high heat until tender when pierced (about 8 minutes).
Immerse in cold water to cool; drain.
Using a spoon, scrape out and discard seeds.
Cut squash halves crosswise into thin slices.
In a large bowl, combine onion, lemon juice, basil, oregano, and oil.
Add squash and mix gently; season to taste with salt and pepper.