- 6 cloves garlic, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon red-pepper flakes
- 3 pounds assorted summer squash, such as zucchini or yellow crookneck, thinly sliced
- 1/2 teaspoon salt
- Heat garlic, oil, and red-pepper flakes in large saute pan over medium heat, 2 to 3 minutes, or until garlic begins to turn golden. Add squash and salt. Toss to coat.
- Cover, reduce heat to medium-low, and cook 30 minutes, stirring occasionally, until squash begins to break apart. Uncover, increase heat to medium, and cook 10 to 12 minutes longer or until liquid is almost gone.