Ingredients:
2 large yellow squash ( summer squash)
2 large zucchini
1 small onions, minced or 2 green onions, thinly sliced
1 teaspoon dried dill
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon salt
1 tablespoon lemon juice
Directions:
Cut squash and zucchini crosswise into 1/4 inch thick slices.
Saute onion in a large skillet in a small amount of olive oil until translucent, drain on paper towels.
Add a small amount of water to the skillet and bring to a boil.
Add zucchini and summer squash, and boil 3-5 minutes or until crisp-tender; drain.
Add remaining ingredients and onion, and toss.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.