Recipe

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• 5 medium zucchini, sliced
• 3 medium crookneck yellow squash, sliced
• 5 tbsp extra virgin olive oil
• 1 tsp minced garlic
• 2 dashes onion powder
• 1/4 tsp dried oregano leaves, crushed
• 1/2 tsp 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

• 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.