Speedy Skillet Squash
|Squash zucchini||2 Pound (8 Small Ones)|
|Butter/Margarine||4 Tablespoon (0.5 Stick Butter)|
|Onion||1 Medium, chopped (0.5 Cup 16 Tablespoon)|
|Oregano||1 Teaspoon, crumbled|
Wash squash: drain; pat dry (Do not pare.).
Cut into thin slices.
Heat butter or margarine until foaming in a large skillet.
Add onion; cook until soft but not brown.
Add squash: cook, stirring frequently, about 5 minutes.
Stir in oregano, salt, pepper, and water.
Cover; simmer for 15 minutes, or until the squash is crisply tender.