Squash Saute


  • 2 summer squash (yellow straight or crook neck), scraped and sliced lengthwise
  • 2 zucchini, sliced lenthwish
  • 2 cloves garlic minced
  • 1 Tbsp. olive oil
  • 1 Tbsp. Greek Oregano, chopped
  • salt and pepper to taste
  • 1/2 cup grape tomatoes, halved


  1. Place squash in a large skillet. Add just enough water to cover the bottom of the pan.
  2. Cook on medium high until squash is crisp tender, adding more water if necessary.
  3. Stir in garlic, olive oil, Greek Oregano, and salt and pepper.
  4. Continue cooking until vegetables are tender.
  5. Remove vegetables to a serving dish using a slotted spoon.
  6. Stir in tomatoes.