-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.