Wash the zucchini and summer squash
Trim off the ends
Slice into rounds, half-moons, or spears
Heat olive oil or butter in a skillet over medium heat
Add the squash in a single layer
Cook for 3 to 5 minutes
Stir or flip occasionally
Season with salt and pepper
Add garlic, herbs, or lemon juice if desired
Cook until tender but still slightly firm
Serve immediately