This is my recipe, not Mom's. She doesn't even like this stuff. Me! Serves around 4 people, depending on how much they like squash and zucchini. 10 to 15 minutes 2 fresh garlic cloves 1 small to medium zucchini 1 yellow squash, the same size as the zuke 2 to 3 Tbsp. olive oil salt and pepper Wash the zucchini and the squash, but keep the skins on - don't peel them. Cut them lengthwise into quarters, and cut out the seeds. The seeds are what give you gas, and they don't add anything to the dish. Then cut the zuke and squash into slices, about 1/4 to 1/2 inch thick. Peel the garlic cloves and chop them coarsely. Pour the olive oil into a 10-inch frying pan, the kind with the rounded sides and the non-stick cooking surface. Add the chopped garlic and place over medium heat until the garlic starts to sizzle. Stir the garlic and let it brown for another 2 to 3 minutes (not too long). Pour in the squash and zucchini. Cook uncovered over medium heat, tossing or stirring occasionally. Watch the slices carefully. As they cook, you will see the flesh go from opaque white to milky and almost transparent. When the slices are half-cooked, remove them from heat. Add salt and pepper to taste, pour into a serving dish and serve immediately. You have to remove them from the heat when they're half-cooked, because they will continue to cook in the serving dish anyway, and you want them crunchy. A half-teaspoon of lemon juice and a little more salt will neutralize an unexpectedly bitter squash. For a different flavor, add more pepper.