Sautéed Summer Squash with Lemon and Fresh Basil

-Slice about 2 pounds of summer squash into ¼ inch pieces

-Place in a colander and sprinkle with 2 tsp. sea salt.

-Set the colander in the sink and let it drain for 30 minutes. Then rinse and thoroughly dry the summer squash.

-Slice up 4 cloves of garlic.

-Heat 2 TBS extra-virgin olive oil or butter in a large skillet, then add the garlic.

-Add the squash and cook over medium heat for about 10 minutes until the squash is golden brown.

-Stir in ½ tsp. grated lemon zest, the juice of half a lemon, a large handful of minced basil and some freshly ground black pepper. Heat through and serve.