1 tbsp. vegetable oil
2 sm. crookneck squash, thinly sliced (about 1/2 lb.)
2 sm. zucchini squash, thinly sliced (about 1/2 lb.)
1 sm. onion, cut into very thin wedges
1 sm. clove garlic, minced or pressed
1 tsp. dried basil, crumbled
1 tsp. oregano, crumbled
1/2 tsp. salt
2 med. nectarines

Heat oil in large skillet. Add crookneck, zucchini, onion, garlic, basil, oregano, and salt. Saute over medium heat for 6 to 7 minutes or until tender crisp. Add nectarines, cut into bite-sized chunks. Heat through. Makes 6 (1 cup) servings.