Total Time
30mins
Prep 15 mins
Cook 15 mins

Recipe source: Martha Stewart LIving

Ingredients Nutrition

Directions

  1. Pour enough oil in skillet to cover. Place over medium high heat and add 1/3 of the garlic, cook for 1-2 minutes.
  2. Stir in 1/3 of zucchini and summer squashes and cook another 2 minutes or until squash is wilted and browns on the edges. Transfer to serving dish or bowl.
  3. Repeat two more times with the remaining squash and garlic.
  4. Before transferring last batch to bowl stir in vinegar and then return all the squash back to the skillet along with the oregano.
  5. Return all to serving dish.
  6. Serve while still warm or at room temperature.
Most Helpful

Fantastic recipe and so easy to make! I used my big wok & cooked it all up at once. I am the only one who really cares about summer squash in this family, but everybody enjoyed it. it will be made again in the summer! This would be a good picnic item. i like how the squash retains some crunch & isn't cooked to mush. Made for April '10 Veggie Swap VIP!! Congratulations, ellie_!

Elmotoo May 01, 2010