12 med. tender yellow squash
1 med. onion
1 stick butter
1 1/2 tsp. salt
1 tsp. oregano
Pepper to taste
Juice of 1/2 lemon
1 c. seasoned bread crumbs

Slice squash and onion fairly thin. Melt butter in skillet and saute vegetables over medium-low heat, stirring until cooked but still crisp. Add salt, oregano, pepper and lemon juice and cook 10 minutes for flavors to blend. Add just enough bread crumbs to absorb the juice. Keep warm on the stove or heat in 350 degree oven for 20 minutes.