3 tbsp. water
2 tbsp. vegetable oil
3 c. sliced summer squash
3 c. coarsely grated carrots
3/4 c. chopped onion
1/4 tsp. crushed dried thyme
1/4 tsp. oregano
1 1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped parsley
1 tbsp. butter

Pour water into saucepan. Add squash, carrot and onion. Cover and simmer 5 minutes. Add remaining ingredients, coer and cook, stirring occasionally. Just until tender. Do not overcook. I do this in a heavy skillet. This can be frozen to use later.