Ingredients:

2 Cloves Garlic Minced
3 Tablespoons Chopped Fresh Parsley
2 Teaspoon Grated Lemon Zest
1/2 Teaspoon. Salt
2 Tablespoons Butter
2 1/2 pound Summer Squash

Instructions:

• Summer Squash should be small yellow squash and zucchini, trimmed and sliced 1/2” thick.
• Stir garlic, parsley, lemon zest and salt together in a small bowl. 
• Heat butter in a 12” skillet over high heat. 
• When foam subsides, add squash and cook, stirring frequently, until edges are lightly colored but squash is still crisp, about 3 minutes. 
• Stir Parsley mixture into squash and sauté, stirring constantly, just until tender when pierced with a fork, about 2 minutes longer.

Serve hot

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