Summer Squash Banchan

1 large or 2 medium summer squash (or zucchini)
1 tablespoon canola oil
1 teaspoon kosher salt
1 garlic clove, minced
toasted sesame seeds

Halve squash and cut into thin moon shaped slices.  Briefly saute garlic in oil.  Add squash and saute for 2-3 minutes until slightly cooked, but still crisp.  Season with salt and sprinkle with toasted sesame seeds.  Serve room temperature or cold.

This printable recipe is from Jeanette's Healthy Living.