Squash and Zucchini Rosettes
4 (Depending on size) Yellow Summer Squash
Using a vegetable peeler or mandolin, slice long, wide ribbons of zucchini & squash. Heat a medium pot of water to blanch the vegetables. Separately blanch zucchini and squash for 1 minute each. Drain completely and let cool.
|Nutritional Information||Servings 6|
|Calories per serving