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SautÉed Summer Squash

  • Serves 4.


  • Small green and yellow summer squash, 2 each
  • 1 Tablespoon olive oil
  • 3 large cloves garlic, cut into long slivers
  • 8 rosemary sprigs (strip leaves from stalks and discard stalks)
  • Salt and freshly ground pepper to taste
  • 1 teaspoon lemon zest
  • Rosemary sprigs to garnish


Cut squash into 1/2-inch diagonal slices. Heat oil in a heavy nonstick skillet. Add squash in a single layer and fry over medium to high heat about 3 minutes or until the underside is flecked with brown spots. Turn carefully and add garlic and rosemary, frying 2 to 3 minutes more. Take care that garlic doesn’t burn. Remove from heat and sprinkle with salt, pepper, and lemon zest. Garnish with additional rosemary sprigs.

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