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