Summer Squash Saute Saute 4 each, sliced zucchini and yellow squash in olive oil until crisp-tender. Stir in finely chopped oil-packed sun-dried tomatoes; season with salt and pepper. Reserve leftovers for use later in the week.
Squash Lo Mein Place reverved squash in pan with 1 tsp oil over medium heat, stir to coat and heat thoroughly. Reduce heat and slowly add 1 Tbsp corn starch that has been mixed with 2 Tbsp cold water while stirring constantly. Add more cold water as needed to get the amount of sauce desired and desired consisntency.