Zucchini and Summer Squash with Lemon and Dill

Ingredients

• Summer squash

  raw

  2 medium or 392g

• Zucchini

  raw, with skin

  2 medium or 392g

• Olive oil

  2 tbsp or 27g

• Lemon zest

  1 tsp or 2g

• Dill

  ½ tsp or 0.09g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced zucchini and squash to the skillet. Sauté for about 10-12 minutes, stirring occasionally, until the vegetables are tender and slightly golden.
3. Add the lemon zest and chopped dill to the skillet. Stir well to combine and cook for an additional 2-3 minutes.
4. Remove from heat and season with salt and pepper to taste, if desired. Serve warm.