2 Tablespoons Olive Oil
2 slices sandwich bread (white or whole-wheat), lightly toasted, then chopped fine (crusts included)
3 garlic cloves, minced
1 medium zucchini or other summer squash (about 1 pound), quartered lengthwise, then cut crosswise into 1/2-inch pieces
1/2 teaspoon salt and fresh-ground black pepper to taste 

1.  Over medium-high heat, heat 1 tablespoon olive oil in a large skillet.  Add the bread crumbs and half the garlic.  Pan-fry for 2 to 3 minutes or until the crumbs become golden brown and crunchy.  Transfer them to a plate.

2. Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat, and add the zucchini.  Sauté the zucchini for 2 to 3 minutes, stirring occasionally, until it begins to brown a bit.  Add the remaining minced garlic, and cook another minute.   Add the bread crumbs, and season with the salt and pepper.  Toss the mixture, and serve it immediately. 

 Variation:  Make this a dinner for two by adding cooked pasta (such as penne) to the skillet once the zucchini is cooked (step 2).  You’ll need to start with about 8 oz. dried pasta.

- from Vegetarian Planet, by Didi Emmons