Zucchini & Yellow Squash Medley With Summer Herbs

Here's a wonderful light, quick and easy veggie dish that pairs beautifully with grilled chicken or fish, -or- you can make a meal of it just add some crusty bread, Parmesan cheese, and a nice bottle of wine -or- serve over penne pasta. May be served hot, warm or at room temperature. Use fresh or dried herbs, as you wish. Enjoy!

• Ready In: 25 mins
• Serves: 8

Ingredients

• 5  medium zucchini, sliced
• 3  medium  crookneck yellow squash, sliced
• 5  tablespoons extra virgin olive oil
• 1  teaspoon  minced garlic
• 2  dashes onion powder
• 1⁄4 teaspoon dried oregano leaves, crushed
• 1⁄2 teaspoon dried basil
• 1⁄2 cup  chopped fresh parsley
•  coarse ground fresh pepper, to taste
•  coarse salt, to taste
• 1  pinch sugar
• 1  lemon, thinly sliced
•  grated parmesan cheese, to serve

Directions

1. In a large skillet (or wok), saute the squash and garlic in olive oil on medium-high heat about 5-10 minutes, stirring often.
2. Add herbs and stir well.
3. Reduce heat to medium; continue cooking for an additional 10 minutes, stirring twice.
4. Add parsley, salt and pepper and stir well.
5. Cook 5 minutes more, or until squash is done.
6. Add pinch of sugar and lemon slices; stir well.
7. Serve sprinkled with grated Parmesan cheese.