Sauteed Summer Squash Recipe

Heat olive oil (or butter if you prefer) in large skillet over medium-low heat. Add sliced vegetables and then water and sugar. Cook over medium-low heat until tender. Remove from heat, drain liquids and pour into serving bowl. Sprinkle with sea salt and pepper to your liking just before serving.

Variation: You can also add a can of whole tomatoes to this when you add the squash to the skillet, and omit water. Drain and serve as instructed, omit salt.