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Ingredients
  • 2 zucchini (10 oz. each), trimmed and halved lengthwise
  • 2 small summer squash (5 oz. each), trimmed and halved lengthwise
  • ⅛ teaspoon salt plus ¼ teaspoon, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 lemon, halved
  • ½ cup dry white wine
  • 3 cloves garlic, thinly sliced
  • ¼ teaspoon crushed red pepper, plus more for garnish
  • 5 tablespoons unsalted butter, cubed
  • 1 tablespoon finely chopped fresh flat-leaf parsley
Note: Ingredients may have been altered from the original.
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