Summer Squash
2 Tbs extra virgin olive oil
1/2 medium onion, chopped
2 large garlic cloves
1 1/2 lbs summer squash, cut in 1/2 -inch dice
1 small red pepper, cut in 1/4-inch dice
Salt and freshly ground pepper
2 Tbs chopped fresh parsley

Heat olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender. Add the garlic, summer squash, red pepper and salt. Turn the heat to medium high and cook until the squash is translucent and the red pepper tender. Add pepper, taste and adjust salt. Stir in the parsley. Serve as a side dish, or use it in a filling for a vegetable tart, gratin or frittata

Squash is a very good source of manganese and vitamin C, and it contains respectable amounts of folacin, vitamin A, dietary fiber, potassium and copper.