2 to 3 Tbsp. olive oil or butter
1-1/2 lbs summer squash, thinly sliced
1 garlic clove, thinly sliced
salt and freshly ground pepper
1/4 cup chopped mixed herbs—basil, parsley, etc.
1/2 cup crumbled feta (optional)
Heat the oil in a wide skillet, and then add the squash and garlic. Sprinkle lightly with salt and cook over low heat for 20 to 30 minutes, stirring every so often. The finished squash should have a light golden glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with the herbs and cheese and serve.
Adapted form Deborah Madison, Vegetarian Cooking for Everyone
Submitted by CSA member Rebecca Landes