Squash and zucchini with leek dressing

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Squash and zucchini
  • 8 medium yellow patty-pan squash, quartered
  • 12 baby zucchini
Leek dressing
  • 2 teaspoon olive oil
  • 1 small leek, sliced thinly
  • 2 tablespoon lemon juice
  • 1 tablespoon vegetable stock
  • 1 tablespoon rice vinegar
  • 2 teaspoon lemon thyme leaves


Squash and zucchini with leek dressing
  • 1
    To make leek dressing, heat olive oil in a small frying pan over medium-high heat; cook leek, stirring, about 10 minutes or until tender. Remove from heat; stir in lemon juice, vegetable stock and rice vinegar, and lemon thyme leaves.
  • 2
    Meanwhile, steam squash and zucchini in a medium baking paper-lined steamer, over a medium saucepan of simmering water, for about 5 minutes or until tender.
  • 3
    Drizzle vegetables with dressing.


If baby zucchini are unavailable, cut small zucchini into quarters.

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