2-3 zucchini or summer squash, washed and very thinly sliced
olive oil (a good amount)
Handful shredded basil
Put the olive oil and squash in a pan and cook on high heat a few minutes or so, stirring so it doesn’t burn. Turn the heat to low, add more olive oil (the key is to keep the squash very soft), and cook, stirring occasionally. After about 10-15 minutes, the squash should have soaked up some of the oil and will be wilted and drooping. Add the basil, and salt to taste.