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


Steps:Directions: Critical Control Point /Quality Assurance
1Bring the water to a boil.  
2Add the squash, and simmer over medium heat, covered, for 3-5 minutes or until just tender.  Cook until internal temperature reaches 135°F.
3Drain the squash.
4Add margarine, salt, and pepper.
5Toss to coat and serve hot.

Jacqueline Larson M.S., R.D.N. and Associates