| 1 | Tbsp | - | Olive Oil |
| 2 | Medium | - | Zucchini cut 1/4" thick |
| 1 | Tsp | - | McCormick® Rosemary Leaves, finely crushed |
| 1/2 | Tsp | - | McCormick® Garlic Powder |
| 1/4 | Tsp | - | McCormick® Black Pepper, Ground |
| 1/4 | Tsp | - | McCormick® Sea Salt Grinder |
Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes. Sprinkle with rosemary, garlic powder, pepper and sea salt. Cook and stir 2 to 3 minutes or until vegetables are tender-crisp.