Summer Squash w/ Citrus-Herb Dressing



1. Cut squash lengthwise in half; then into ¼-inch-thick wedges about 1½ inches long. Sprinkle evenly with salt.
2. Sauté minced garlic in hot oil in a skillet over medium-high heat until lightly browned. Add squash, and cook, stirring occasionally, 8-10 minutes or until tender.
3. Pour Citrus-Herb Dressing (see below) over squash, tossing to coat. Garnish with lemon slices and top with freshly grated Parmesan Cheese, if desired. Serve immediately.


  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard (or use Yellow mustard, it’s just more tart)
  • Salt & pepper to taste


1. Whisk together all ingredients in medium bowl.

Adapted from a recipe submitted by Shirl Cieutat, New Orleans, Louisiana to Southern Living, August 2004.