Summer Squash
Portion Size: ½ cup squash
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup water | |
| 2 Pounds summer squash, (yellow, crookneck, cymling or zucchini) | Wash, trimmed and sliced |
| 1 tablespoon margarine, butter or olive oil | (optional) |
| salt and pepper, to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring the water to a boil. | |
| 2 | Add the squash, and simmer over medium heat, covered, for 3-5 minutes or until just tender. | Cook until internal temperature reaches 135°F. |
| 3 | Drain the squash. | |
| 4 | Add margarine, salt, and pepper. | |
| 5 | Toss to coat and serve hot. |
Posted in Vegetable Recipes
