- 1-1½ cups cubed summer squash (zucchini, crookneck, patty pan, etc.)
- 1 clove minced garlic
- 1 Tablespoon canola or olive oil
- Wash hands with warm, soapy water for 20 seconds.
- Wash squash then cut into small cubes. Keep the peels on.
- In a skillet, add the squash, oil, and garlic.
- Cook for about 5 minutes until golden brown.
Makes 2-3 servings