This is the time of year when gardeners find themselves with more zucchini and yellow squash than they know what to do with. I found this recipe on McCormick.com and it sounds like a great way to use some of that summer squash in a very flavorful way.
1 Tbsp olive oil
1 medium yellow squash (cut into 1/4" thick slices)
1 medium zucchini (cut into 1/4" thick slices
1 tsp Rosemary leaves
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp Sea Salt
1 cup grape tomatoes or halved cherry tomatoes
Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.
Sprinkle with rosemary, garlic powder, pepper and sea salt. Cook and stir for 2 - 3 minutes or until vegetables are tender-crisp. Remove from heat and stir in tomatoes.