Best Ever Sautéed Summer Squash

Serves 4 / A kid-friendly way to enjoy this bountiful crop.

1 tablespoon olive oil

1 tablespoon butter

3 yellow summer squash (about 1 1/2 pounds), cut in 1/4-inch-thick disks

1 clove garlic, crushed

1 teaspoon dried oregano

Pinch of cayenne

Pinch of sea salt

1/4 cup grated Parmesan cheese

1. In a large sauté pan over medium-high heat, combine oil and butter. Add squash slices. Saute until starting to brown, about 7-10 minutes. Add garlic, oregano, cayenne, and salt. Let cook a little longer until squash is golden brown. Add cheese and let melt into squash for a minute or two. Serve.

PER SERVING: 106 cal, 8g fat (4g mono, 1g poly, 3g sat), 12mg chol, 5g protein, 6g carb, 2g fiber, 136mg sodium