Zucchini and Summer Squash with Herbes de Provence

Cooking with Herbes de Provence reminds me of when I was fourteen years old and spent a summer in the south of France. My host family had a garden filled with lavender and the scent of the flowers would fill the house. Herbes de Provence contains a mixtures of herbs used in Southern French cooking, including but not limited to, thyme, basil, marjoram, savory, rosemary, and lavender. This recipe makes enough to serve two.

Ingredients
1 tablespoon olive oil
1 teaspoon herbes de Provence
1 small zucchini
1 small summer squash
salt and pepper to taste

Tools
Measuring spoons
Sharp knife
Frying pan

Directions
1. Wash and slice the zucchini and summer squash into thin (1/4 inch) half circles. Try to choose a zucchini and summer squash that are similar in size so that they will cook evenly.
2. Warm the olive oil over medium heat. Add the summer squash and zucchini. Flavor with salt and pepper and the herbes de Provence. As the dish cooks, your kitchen will be filled with the most amazing aroma. Gently shuffle the zucchini and summer squash around in the pan. Saute over medium heat for about 5 minutes until the vegetables become tender yet still maintain an element of crispness. Be sure not to overcook as the zucchini and summer squash will absorb too much of the oil and become soggy.