• Liz Talley - Urban Graze

Skillet Herbed Summer Squash

Very quick, easy, and yummy side dish.

1 Tbsp. olive oil

4 c. sliced summer squash &/or zucchini (about 1/4” thick)

1-2 tsp. lemon juice

2-3 Tbsp. herbs of your choice– dill, chives, &/or parsley, basil, etc.

1 toasted slice of bread, pulsed in food processor to crumbs

Salt and pepper

Heat oil in large skillet and add squash/zucchini. Cook on medium-high for about 15 minutes, stirring occasionally, but not too often because you want the squash to brown. Stir in lemon juice and herbs, season with salt and pepper to your taste. Sprinkle with bread crumbs to serve.

Recipe created or adapted by Liz Talley, Urban Graze

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