|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried oregano leaves||1 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Zucchini||2 Medium, thinly sliced|
|Yellow summer squash||1 Medium, thinly sliced|
|Tomato||1 Large, cut into 8 wedges|
Place margarine and garlic in 2-quart casserole.
Microwave at HIGH (100%) until margarine is melted, 1 to 1 1/2 minutes.
Mix in oregano, basil, salt and pepper.
Add remaining ingredients except tomato.
Toss to coat.
Microwave at HIGH (100%) until squash is tender, 5 to 10 minutes, stirring after half the cooking time.
Stir in tomato.
Cover; let stand 2 minutes.