3 Small Zucchini (about 6 inches long)
3 Small Summer Squash (similar in size)
1/4 Cup Extra Virgin Olive Oil
Salt and Pepper to taste

Wash and slice vegetables into 1/4 inch slices. Pour olive oil into a large skillet. Top with vegetables, salt and pepper.

Sauté on medium heat, turning often to coat all vegetables and keep them from sticking. Continue cooking until cooked but firm.