Sauteed Summer Squash
|Yellow squash||8 Ounce, shredded (2 Small Size)|
|Zucchini||8 Ounce, shredded (2 Small Size)|
|Unsalted butter/Margarine||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Radishes||12 Medium, thinly sliced (1 Bunch)|
|Lemon juice||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Minced fresh mint/Basil / 2 teaspoons mint flakes / dried basil, crumbled||2 Tablespoon|
1 Place the yellow squash and zucchini in a colander and sprinkle with the salt. Let drain for 12 minutes, then press out the excess water.
2 In a 10-inch nonstick skillet, melt the butter over moderately high heat. Stir in the garlic and radishes and saute, stirring constantly, for 1 minute. Add the yellow squash, zucchini, lemon juice, and pepperand saute another2 minutes, stirring constantly, until the vegetables are hot but still crunchy. Stir in the parsley and mint and cook 30 seconds more.