Colorful Squash Saute

2 lbs yellow & green zucchini, trimed and cut into 3/4 inch half moons or mixed small green and yellow pattypan squash
2 Tbsp olive oil
4 cloves garlic, smashed
1 container, 10 oz, cherry or grape tomatoes
1 tsp chopped fresh oregano or 1/4 tsp dried
1 tsp chopped fresh thyme or 1/4 tsp dried
1/2 tsp salt
1/4 tsp pepper

Bring a large pot of water to a boil. Lightly salt and add the squash. Cover and bring to a boil. Cook for 4 to 5 minutes. Drain. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook 1 minute, stirring so garlic doesn't burn. Add squash, tomatoes and seasonings. Cook, stirring occasionally, for 4-5 minutes, until squash is tender and tomatoes have just started to collapse.

Serves 12