Saute of Zucchini and Yellow Squash

2 medium zucchini

2 medium yellow squash

3 tbsp. (45 ml) olive oil

1/2 tsp. salt

4 garlic cloves, minced

1 tsp. minced fresh marjoram

1 tsp. fresh rosemary leaves

2 tsp. minced fresh oregano leaves

1/4 cup (60 ml) minced parsley leaves

Cut zucchini and squash in half crosswise. Cut in half again and cut into thin strips.

Heat oil in a large heave skillet over medium-high heat. Cook zucchini and squash until they begin to brown around the edges. Add remaining ingredients and stir to mix. Serve immediately.

Serves 4

135 cals per serving