2 CLOVES GARLIC, CHOPPED
2 CUPS SUMMER SQUASH (yellow squash), CUBED
¾ CUP SWEET ONION, THINLY SLICED
2 CUPS ZUCCHINI, CUBED
3 TBSP OLIVE OIL (or other fat of choice)
In a large skillet, sauté olive oil and onion about 2-3 minutes.
Add crushed garlic and sauté and additional one minute.
Add squash, zucchini, and a pinch of salt to the skillet. Cover and cook 5 minutes.
Uncover and stir, continue cooking for 5-7 minutes until squash is soft when touched with a fork.
Serve with an additional pinch of salt.