Lemony Summer Squash

1 lb Summer squash
1 tb Walnut oil;
1 cl Garlic; minced
1 ts Dried rosemary; crumbled
2 tb Fresh lemon juice;

Slice squash in 1/4″ rounds. Heat oil in a non-stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through.

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