2 med. zucchini
2 med. yellow squash
1/2 c. pitted black olives
2 tbsp. unsalted butter
1 tsp. oregano
2 dashes hot pepper sauce or to taste
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Remove and discard ends from zucchini and squash. Slice both into 1/4 inch thick rounds. Slice olives into 1/4 inch thick rounds.

Heat butter in large non-stick skillet over medium heat. Add zucchini and squash; stir to coat with butter. Saute until crisp-tender, about 5 to 7 minutes. Stir in olives, oregano, hot pepper sauce, salt and pepper. Stir to mix. Remove to serving bowl. Makes 4 servings.