Summer Squash with Oregano

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Summer Squash with Oregano

(4 servings)

1-1/2 lbs yellow summer squash
1 garlic clove, sliced
1 tbsp olive oil
1 large tomato, peeled and quartered
1 tsp salt
1/2 tsp oregano
freshly ground pepper to taste
2 tbsp chopped parsley


Scrub squash with stiff brush and slice crosswise into thin slices.

Sauté garlic in oil in a 1-1/2 quart pand for 1 minute. Add sliced squash and continue to cook for 1 minute while turning slices gently in oil. Stir in tomato, salt and oregano.

Cover and cook over low heat for 12 to 15 minutes. Sprinkle with pepper and garnish with parsley.