2 tsp. olive oil
1 lb. summer squash, cut in 1/4 inch rounds
1/2 tsp. dried rosemary, crumbled
2 tsp. lemon juice, to taste
Salt
Pepper

In a heavy skillet, heat the oil and saute squash, 5 to 6 minutes until golden brown and tender. Stir in the rosemary, lemon juice, salt and pepper to taste. Serves 2.