Ingredients

1 pound summer squash
1 Tbsp. walnut oil
1 clove garlic, minced
1 tsp. dried rosemary, crumbled
2 Tbsp. fresh lemon juice

Cooking Instructions

Slice squash in 1/4-inch rounds. Heat oil in a nonstick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)