2-3 sm. zucchini (3/4 lb.)
2-3 sm. yellow squash (3/4 lb.)
2 tbsp. olive oil
1 clove garlic, finely chopped
2-3 plum tomatoes (about 1/2 lb.), cut in 8ths
1/2 tsp. salt
1/8 tsp. pepper

1. Cut zucchini and squash in half lengthwise, then crosswise into 1/2 inch thick half moons. Saute in oil in large skillet over medium-high heat for 5 minutes. Add garlic; cook 3 minutes or until squash is crisp-tender and golden.

2. Add tomatoes, salt and pepper; cook, stirring, 2 minutes to heat tomatoes. Makes 4 servings.