2 medium-sized yellow summer squash (or zucchini)
4 oz. sour cream (I used reduced fat)
1/4 tsp. nutmeg
1-2 Tbsp olive oil
salt & pepper to taste
Thinly slice squash.
Heat 1-2 Tbsp olive oil in large saucepan...enough to coat bottom of the pan.
Add squash. Cook over medium heat, stirring frequently, until squash is tender & most have some golden brown on them.
Stir in sour cream, nutmeg, salt, & pepper.
Serve alone or as a side dish with any meal.
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