2 small yellow summer squash
2 small zucchini squash
1 Tbsp olive oil
1/2 tsp thyme
1/2 tsp lemon pepper
Directions:
Cut the ends of the squashes, then peel in a striped pattern. Slice into coins.
In a large skillet or wok heat olive oil over medium heat. Add squash. Sprinkle with thyme and lemon pepper. Stir frequently. Cook until tender and slightly browned.
Adapted from Penzeys Spices, 2005.
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