Lemony Summer Squash

Recipe Ingredients

1 lb	454g / 16oz	Summer squash
1 tablespoon	15ml	Walnut oil
10		Garlic - minced
1 teaspoon	5ml	Dried rosemary - crumbled
2 tablespoons	30ml	Fresh lemon juice

Recipe Instructions

Slice squash in 1/4" rounds. Heat oil in a non-stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through.

Source:
Light & Easy Diabetic Cuisine by Betty Marks

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