2-3 zucchini (or other summer squash)
3 TBLS olive oil
salt & fresh ground pepper
juice of one lemon
1. Cut zucchini into julienne strips about 2 inches long.
2. Heat olive oil in a large skillet and add zucchini, salt, and fresh ground pepper.
3. Cook, stirring, until the zucchini starts to brown.
4. Add lemon juice and cook for about 3 minutes more, until the squash is crisp and slightly browned. Serve immediately.