1 lb. sm. zucchini
1 lb. sm. yellow straight-neck squash
Water
Salt
1/2 c. chopped parsley
1/4 c. butter
2 tbsp. lemon juice
1/4 tsp. pepper

1. Cut zucchini and straight-neck squash into strips about 2 inches long.

2. In 3 quart saucepan over medium heat in 1 inch boiling water, heat zucchini, squash and 2 teaspoons salt to boiling. Reduce heat to low; cover and simmer 3 minutes or until vegetables are tender crisp; drain.

3. Return vegetables to saucepan; over low heat, stir in 1 teaspoon salt, chopped parsley, butter, lemon juice and pepper until butter is melted.