3 zucchini
salt
pepper
garlic powder
onion powder
The squash and zucchini were approximately 6-8 inches long and about 2 inches in diameter. I cut all of the squash in rounds and tried to keep them about 1/4 inches wide; keeping them the same width helps them to cook more evenly. I then sprayed a non stick 10 inch skillet with olive oil and put all of the squash in the pan and sprinkled it with salt, pepper, garlic powder and onion powder to taste. I then lightly sauted the squash for about 20-25 minutes, spritzing with olive oil as needed.
This is very easy and despite the fact that all three kids were hesitant about trying it, they all did and ended up going back for seconds!