1/2 c. fresh mushrooms
1 tsp. butter
1 c. fresh broccoli, cut in 1-inch pieces
1 c. fresh yellow summer squash, sliced
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. water
1/4 tsp. lemon rind, grated

Cook mushrooms in butter in nonstick fry pan until lightly browned. Add remaining ingredients except lemon rind. Cover and boil gently until vegetables are tender, about 10 minutes. Drain. Gently stir in lemon rind.