2 Cups thinly sliced zucchini 2 Cups thinly sliced summer squash (yellow or patty pan) 4 Cloves garlic, peeled and diced 2 Tbsp olive oil Salt and pepper to taste
Heat olive oil in heavy skillet over medium-low heat. Add zucchini and summer squash, salt and pepper and sautee, stirring frequently until squashes are just beginning to soften. Add garlic and sautee stirring frequently for another minute or so. Serve immediately.