Search recipe:
- Zucchini Squash
-
- 3 to 4 lbs Zucchini
- 1 tbsp salt
- 1/4 cup butter
- 2 tbsp instant minced onions
- 1/2 tsp fresh lemon peel, grated
- 3 tbsp fresh lemon juice
- Directions
- Wash zucchini and slice. Cook in salted water until tender-crisp. Drain. Set aside. In a saucepan, melt butter with onions, lemon peel, and juice. Pour over drained squash, mix and serve.
- Provided by:
- Southwest Family Citrus and Spenar Family
Popular Ingredients:
All Ingredients
Featured Recipe
Scalloped Gold Potatoes with Goat Cheese
Preheat oven to 400 degrees. Combine all ingredients except the cheese and potatoes, and bring to simmer over medium high heat. Whisk in half of cheese, mixing until smooth. Toss the potato slices in the sauce then transfer to a buttered 13x9x2 glass baking dish, spreading evenly. Cover with foil and bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes. Dot potatoes with remaining cheese and bake just until cheese softens, about 5 more minutes. Remove from oven and let cool 10 minutes, or so, before serving.
