- 1 medium summer squash or zucchini
- 2 teaspoons olive oil (I prefer extra virgin)
- 1/2 teaspoon thyme, dried
- 1/8 teaspoon salt
- pepper to taste
Chop summer squash into 1/2" slices.
Add olive oil to pan and heat on medium heat.
Add summer squash and cook ~3 minutes, stirring occassionally.
Add thyme and stir to distribute.
Add salt to draw out juices, stir, and cook until squash texture is as you desire.
Remove from heat and serve.
Calories: 56kcal | Carbohydrates: 4g | Protein: 1g | Saturated Fat: 1g | Sodium: 148mg | Fiber: 1g