Zucchini, Squash and Onion sauteed in extra virgin olive oil
Slice zucchini and squash approximately 1/4" thick
Cut 2 or 3 slices of white onion thinly, then cut each slice in half
Heat a generous amount of extra virgin olive oil in a skillet on medium heat - 1 to 2 Tbsps should be plenty
Toss sliced veggies into pan. Sprinkle salt, pepper, and garlic powder to taste.
Sauté all vegetables in skillet for approximately 20 minutes, flipping occasionally to prevent sticking or over-browning.