Sauteed Summer Squash

Sauteed Summer Squash

2 small zucchini squash, stripe-peeled, cut into 1/2-inch dices
(8 ounces)
1 large yellow squash, stripe-peeled, cut into 1/2-inch dices
(8 ounces)
2 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat about a tablespoon of oil in a 12-inch non-stick skillet over medium-high heat until hot, but not smoking. Add the zucchini and yellow squash and continue to cook until squash begins to brown, stiring frequently, about 3 minutes. Add the garlic, salt and ground black pepper. Continue to cook for additional 2 to 3 minutes, stirring frequently, adding a little more oil if needed. Remove from heat and transfer to a serving dish.

Yield 4 servings