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Lemon Zucchini-Squash Sauté
 

1 T olive oil  2 medium zucchini, about 1 pound  2 yellow squash, 1 pound  1 clove garlic, minced  ½ t dried oregano  ½ t pepper  ¼ t salt  1 T lemon juice  1 t grated lemon zest  Cut zucchini and yellow squash in half lengthwise, then into quarters, then into 1½ inch pieces. In large nonstick skillet, heat oil over medium-high heat. Add next 6 ingredients and cook about 6 minutes or until tender, stirring occasionally. Stir in juice and zest, remove from heat.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.