Tourned Summer Squash

Ingredients

  • Tourned zucchini
  • Tourned yellow squash
  • butter

Method

  • 1. Tourne zucchini and yellow squash with as much color and as little waste as possible; making all same size.
  • 2. Cook both briefly in boiling water until cooked al dente. Shock cold and hold.
  • 3. Before serving, toss in saute pan with butter to glaze, s/p.

Notes

  • SERVINGS: 1
  • SOURCE: Chef Klaus Loos