Rosemary 'n Lemon Summer Squash

1 Ib. summer squash

2 T. walnut or olive oil

1 clove garlic, minced

1 T. fresh or 1 tsp. dried rosemary, minced

2 T fresh lemon juice

Slice squash in 1/4" rounds. Sauté garlic in oil over low-medium heat for 1 minute. Add squash & rosemary, raise heat to medium & cook, stirring gently, until tender (about 4 minutes). Remove from heat & stir in lemon juice. Serve hot.