Zucchini & Summer Squash

The Glen-Mor Restaurant method of using stock to boil the squash is a new preparation method for me, and adds a little depth to these summer vegetables.

Servings: 4 to 6

Fresh
1 lb. zucchini or summer squash, or combination of both
2 cups Chicken Stock
1 Tbsp. butter

Pantry
2 cups water
1/2 tsp. salt

Prepare vegetables
Slice squash in rounds approximately 1/4-inch thick and set aside.

Boil stock
Bring stock and water to a boil in a large pot.

Boil vegetables
Add vegetables to boiling water and cook for 5 to 7 minutes uncovered over medium heat or until vegetables are just tender when pierced with a fork. Drain liquid and keep vegetables in the pot. Add butter and stir over low heat until butter is melted and vegetables are coated. Add salt, adjusting as necessary dependent on the saltiness of the stock.

Serve
Drain vegetables and serve warm as a side dish.

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