Ingredients
2 lbs mixed summer squash, sliced 1/4 in thick.
3 tbsp olive oil
1/2 cup simmering water
1/3 cup chopped flat-leaf parsley
2 tbsp chopped fresh marjoram, oregano or basil
Sea salt and fresh pepper to taste
Preparation
Heat oil in wide skillet. Add squash and cook over medium-low heat, flipping squash in pan every 3 or 4 min., until tender and golden, about 20 minutes.
Add water and continue cooking until water evaporates. season with salt and pepper and shower herbs over all. slide onto platter and serve.
