Sautéed Summer Squash

Trim ends of squash. Cut squash into matchstick-size strips.

Heat a large skillet over medium heat until hot. Add oil, followed immediately by squash. Stir constantly until sizzling slows.
Season squash mixture with cilantro, salt, and pepper.  When squash is just barely tender, about 2 minute, add lemon juice. Taste for seasoning. Cook for 1 to 2 minutes, or until squash is crisp-tender. Serve hot or cold.

Cook’s Tip: For a zippy change of pace, add a tablespoon of rinsed capers when you add lemon juice to the squash. If on a sodium-restricted diet, however be aware that capers contain about 100 milligrams of sodium per teaspoon.

Nutritional Claims:  Low in fat, Low in saturated fat, Free of trans fat, Free of cholesterol, Low in sodium.