1 Ib. summer squash
1 Tbsp. olive oil
1 clove garlic - minced
1 dried rosemary - crumbled
2 Tbsp. fresh lemon juice

Slice squash in 1/4" rounds.
Heat oil in a non-stick skillet and cook garlic for 1 minute.
Add squash and cook, stirring gently, until tender (about 4 minutes).
Stir in remaining ingredients and heat through.