Total Time
20mins
Prep 10 mins
Cook 10 mins

I think this may have originally been a Weight Watcher's recipe, but we've adapted it to suit our tastes. This is a stock summertime side dish around here, and a much healthier alternative to frying.

Ingredients Nutrition

Directions

  1. Cut squash and zucchini crosswise into 1/4 inch thick slices.
  2. Saute onion in a large skillet in a small amount of olive oil until translucent, drain on paper towels.
  3. Add a small amount of water to the skillet and bring to a boil.
  4. Add zucchini and summer squash, and boil 3-5 minutes or until crisp-tender; drain.
  5. Add remaining ingredients and onion, and toss.

Reviews

(1)
Most Helpful

This is a nice combination of flavors. I did make a couple of changes. I omitted the salt and lemon rind and replaced it with some lemon pepper. Before serving, I sprinkled some parmesan cheese on top. Glad I found this in time for summer.

Andrea in NH March 30, 2005

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