Boiled Zucchini and Summer Squash Medley

Ingredients

- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 medium summer squash, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1/2 teaspoon garlic powder

Instructions

1. Prepare the Vegetables:
Wash the zucchinis and summer squash thoroughly under cold running water. Pat dry with a paper towel. Slice each into 1/4-inch rounds, ensuring uniform thickness for even cooking.

2. Boil Water:
Fill a large pot with water, enough to submerge the vegetable slices fully. Add 1/2 teaspoon of salt to the water. Place the pot over high heat and bring it to a rolling boil.

3. Cook the Vegetables:
Once the water is boiling, carefully add the zucchini and summer squash slices. Boil for about 3 minutes or until they are tender but still retain a slight bite. Avoid overcooking, as the vegetables should be slightly firm.

4. Drain and Season:
Using a colander, drain the boiled vegetables and immediately transfer them to a large bowl. Drizzle with olive oil and lemon juice. Season with the remaining 1/2 teaspoon salt, black pepper, and garlic powder. Add the fresh parsley and basil, tossing gently to combine and coat evenly.

5. Serve:
Transfer the seasoned zucchini and summer squash to a serving platter. Garnish with additional fresh herbs if desired. Serve warm as a refreshing and nutritious lunch option.

Preparation & Cooking Times

- Preparation Time:
PT10M
10 minutes

- Cooking Time:
PT3M
3 minutes

Total Time

PT13M
13 minutes

Type of Dish

Lunch

Keywords

- Zucchini
- Summer Squash
- Boiled Vegetables
- Lunch Recipe
- Vegetarian
- Easy Cooking
- Healthy Eating
- Quick Meal
- Summer Dish
- Fresh Herbs

Recipe Yield

Feeds 4 adults

Calories

Approximately 220 total calories

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