Turn them into supper by heaping them on garlic-rubbed toasted levain bread with thinly sliced fresh mozzarella.
- 2 pounds mixed summer squash
- 3 tablespoons olive oil
- ½ cup simmering water
- Sea salt and freshly ground pepper
- 1/3 cup chopped flat-leaf parsley
- 2 tablespoons chopped marjoram or oregano or torn basil leaves
Slice the squash ¼ inch thick.
Heat the oil in a wide skillet. Add the squash and cook over medium-low heat, flipping the squash in the pan every 3 or 4 minutes until it’s tender and golden, about 20 minutes.
Add the water and continue cooking until none remains. Season with salt and pepper and shower the herbs over all.
Slide onto a platter and serve.
Calories 88, Total Fat 7 g, Sat. Fat 1 g, Sodium 4 mg, Tot. Carb. 0 g, Protein 2 g, Sugar 3 g