Buttered squash and zucchini

Appetizing Buttered squash and zucchini Recipe

These vibrant vegetables packed with natural goodness will liven up any meal.
Buttered squash and zucchini
Prep Time : 0:10 | Cook Time : 0:10 | Total Time : 0:20 | Serving : 10 person.


  • 60ml (1/4 cup) fresh lemon juice

  • 125g chilled butter, cubed

  • Salt & freshly ground black pepper

  • 6 gold button squash, quartered

  • 6 green zucchini, thickly sliced diagonally

  • 1 tablespoon finely chopped fresh continental parsley


  • Step 1

    Place the lemon juice in a small saucepan and bring to a simmer over medium-low heat. Reduce heat to low. Gradually whisk in the butter, 1 cube at a time, until the butter melts and is well combined. Taste and season with salt and pepper. Remove from heat and set aside.

  • Step 2

    Meanwhile, cook the squash and zucchini in a large saucepan of salted boiling water for 1 minute or until just tender. Drain. Place vegetables in a large serving bowl.

  • Step 3

    Pour over the lemon butter sauce and gently toss to combine. Sprinkle with parsley and season with pepper.

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