-Slice 1-2 pounds of summer squash into ¼ inch pieces
-Place in a colander and sprinkle with 2 tsp kosher or sea salt.
-Set the colander in the sink and let it drain for 30 minutes.
-Then rinse and thoroughly dry the summer squash.
-Heat 2 TBS extra-virgin olive oil or butter in a large skillet.
-Cut 1 fresh sweet onion in half and the long way, slice into thin strips and then add to the pan.
-Add the squash and cook over medium heat for about 10 minutes until the squash is golden brown.
-Stir in the following:
½ tsp grated lemon zest
The juice of half a lemon
A large handful of minced fresh herbs (parsley, cilantro and/or chives)
Some freshly ground black pepper
-Heat through and serve.