End of summer ideal for squash dishes

Fresh mint, oregano and lemon accent tender summer squash.

Summer Squash with Herbs

2 tablespoons olive oil

1 small onion, finely chopped

3 small zucchini (about 6 ounces each), cut lengthwise in half, then crosswise into 1/2 -inch-thick pieces

3 small yellow summer squashes (about 6 ounces each), cut lengthwise in half, then crosswise into 1/2 -inch-thick pieces

1 garlic clove, crushed with garlic press

1 teaspoon chopped fresh oregano

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

2 tablespoons chopped fresh mint

1 teaspoon grated fresh lemon peel

Fresh oregano sprigs for garnish

1. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 to 7 minutes or until onion is golden, stirring frequently.

2. Increase heat to medium-high. Add zucchini, yellow squash, garlic, chopped oregano, salt, pepper and 1 tablespoon mint; cook 10 minutes or until vegetables are tender and golden, stirring often.

3. Transfer vegetables to bowl and toss with lemon peel and remaining 1 tablespoon mint. Garnish with oregano sprigs. Makes 6 accompaniment servings.

•Each serving: About 75 calories, 2g protein, 7g carbohydrate, 5g total fat (1g saturated), 3g fiber, 0mg cholesterol, 200mg sodium.

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