Thin-Sliced Summer Squash Showered with Herbs

• 2 Tbs. olive oil
• 2 lbs. mixed summer squash, such as patty pans, crooknecks and Rondes de Nice, sliced 1/4 inch thick
• 1/2 cup simmering water
• 13 cup chopped Italian parsley
• 2 Tbs. chopped marjoram or oregano, or torn basil leaves
• Sea salt and freshly ground black pepper to taste

1. Heat oil in large skillet.
2. Add squash and cook over medium-low heat, flipping squash every 3 or 4 minutes, until tender and golden, about 20 minutes.
3. Add water and continue cooking until all water evaporates; take care not to burn vegetables.
4. Season with salt and pepper and shower squash with herbs.
5. Slide onto platter and serve.

olive oil, mixed summer squash, simmering water, italian parsley, marjoram, salt

Taken from www.vegetariantimes.com/recipe/thin-sliced-summer-squash-showered-with-herbs/ (may not work)