RECIPE # 5031 - ROSEMARY SQUASH - Friday, July 5, 2013 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5031 - ROSEMARY SQUASH - Friday, July 5, 2013

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SHARON BURBAGE / FRANKLIN FARMERS' MARKET COOKBOOK

1-1/2 lbs yellow squash, zucchini or mixture of both

2 cloves garlic, finely chopped

1/2 t dried rosemary

1 T olive oil

1 T butter

2 T chopped parsley

1 T lemon juice

3/4 t salt

1/4 t pepper

 

Cut squash lengthwise into 1/4-inch slices, and then cut crosswise into 1/4-inch strips.In a large skillet, sauté the chopped garlic and rosemary in the oil and butter for 1 minute. Add the squash; cook, stirring constantly, until crisp-tender, about 4 minutes. Add parsley, lemon juice, salt and pepper; toss and transfer to a serving bowl.

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