Step 1

Thoroughly wash and dry our squash.  Use a sharp knife to slice the summer squash into thin, circular slices.  You want them to be about 1/8th of an inch thick or so.  If the squash is large, you can cut the circles in half, or even quarters.

Step 2

Heat a large pan over medium-high heat and add 2-3 teaspoons of olive oil.  Let the oil get hot and then add in your sliced squash.  Toss to coat with the oil.  Next, add in about 1/4 teaspoon salt, black pepper and granulated garlic.  The seasoning amounts will depend on how big your pan of squash is and what you like.  Mix together well and then use a spatula to help lay the slices out in a single layer on the bottom of the pan.

Step 3

Let squash cook until the bottom side is browned, about 4-5 minutes, and then flip squash over to the other side.  Allow to cook for another 3-4 minutes, until both sides of the slices of squash are nice and browned.  I like to turn the heat up a little bit toward the end, so that the squash browns up pretty quickly.  Allow squash to cool and then enjoy!