Lemony Zucchini-Squash Saute’

1 tablespoon olive oil
2 zucchini, 1 lb. cut lengthwise into quarters,then into 1 1/2 inch pieces- about 2 cups
2 yellow squash, 1 lb. cut diagonally into 1/4 in slices
1 clove garlic, minced
1⁄2 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon lemon juice
1 teaspoon grated lemon zest

DIRECTIONS

In large nonstick skillet heat oil over medium-high heat. Add next 6 ingredients; cook stirring occasionally, until tender, about 6 minutes. Stir in juice and zest, remove from heat. Transfer to serving bowl. Makes 6 servings.

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