• 3 Yellow Squash (Cut squash into 1/8 – 1/4inch thick circles)
  
• 4 Zucchini Squash (Cut squash into 1/8 –1/4 inch thick circles
• 4 oz jar of sun dried tomatoes in oil, or 3-4 oz. Ready to Eat Sun Dried Tomatoes
• 3-4 cloves chopped garlic
• Olive oil

Prep:

Add olive oil to pan and cook garlic for a few minutes. Add squash and sauté. Add oil as necessary to make sure squash and garlic does not burn, but don’t over oil. Add sun dried tomatoes and cook until done. (Note: If using sun dried tomatoes in oil use the oil from the tomatoes and make sure you don’t over oil).