Summer Squash Salad

1. 1

   Pour enough oil in skillet to cover. Place over medium high heat and add 1/3 of the garlic, cook for 1-2 minutes.

2. 2

   Stir in 1/3 of zucchini and summer squashes and cook another 2 minutes or until squash is wilted and browns on the edges. Transfer to serving dish or bowl.

3. 3

   Repeat two more times with the remaining squash and garlic.

4. 4

   Before transferring last batch to bowl stir in vinegar and then return all the squash back to the skillet along with the oregano.

5. 5

   Return all to serving dish.

6. 6

   Serve while still warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.