1 summer squash, cut into ~1/4 thick by 2 inch long pieces
1 zucchini, cut into ~1/4 thick by 2 inch long pieces
2 cloves of garlic, minced
2 green onions, finely chopped
½ bell pepper, chopped
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
a dash or two of coarsely ground black pepper
Directions
In a large skillet, add olive oil, garlic, onion, and bell pepper. Cook for 1 - 2 minutes over high heat, until softened, but not browned.
Reduce heat to medium and add squash, zucchini, and spices. Mix thoroughly while cooking. Cook approximately 5 minutes, until the veggies are tender, yet still crisp.
Notes
The above picture shows this recipe doubled, which is easy to do, it just involves more cutting
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=169