Savory Summer Squash Recipe
Ingredients
| 2 pounds zucchini, crookneck, or patty pan squash | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| 1/2 teaspoon each salt and dry basil | ||
| 1/8 teaspoon each pepper and garlic powder | ||
| Sour cream | 1 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
Directions
Insert shredding disc in food processor.
Cut squash in pieces to fit the feed tube; shred.
In a wide frying pan, combine butter, water, salt, basil, pepper, and garlic powder.
Mix in squash.
Cover and cook over medium heat until squash is just tender (about 5 minutes).
Remove cover for the last minute or two to evaporate most of the liquid.
Meanwhile, mix sour cream with flour until smooth; stir into squash.
Bring to a boil, stirring until blended into a smooth sauce.
Cut squash in pieces to fit the feed tube; shred.
In a wide frying pan, combine butter, water, salt, basil, pepper, and garlic powder.
Mix in squash.
Cover and cook over medium heat until squash is just tender (about 5 minutes).
Remove cover for the last minute or two to evaporate most of the liquid.
Meanwhile, mix sour cream with flour until smooth; stir into squash.
Bring to a boil, stirring until blended into a smooth sauce.
Chef
