Ingredients:
½ cup water
1 small garlic clove
1 fresh pepper of choice, split into quarters (Hot is good!)
4 tomatoes, cut into chunks
Sea salt
1½ pounds summer squash
½ teaspoon lemon zest
2-3 tablespoons olive oil
Juice of 1 lemon
Directions:
1. Combine water, garlic, pepper, and tomatoes in a large skillet over low heat. Add a pinch of salt. Cover partially, bring to a simmer and cook 5 minutes.
2. Meanwhile, cut the squash lengthwise into long strips about ½-inch thick. Cut the strip in half both ways, all the pieces will have skin on them.
3. Add the squash to the skillet and toss with tongs to coat. Cover partway and cook, tossing once or twice, until the squash is just tender, about 8 minutes.
4. Take out the squash with tongs and arrange on a serving dish. Turn the heat under the skillet to high and reduce juices to half. Stir in the lemon zest and spoon over the squash. Drizzle with olive oil and lemon juice.
5. Sprinkle with a bit more salt if you want, and serve at room temperature.
Serves 4