1. Slice squash into rounds ¼ inch thick. Cut center from each round with a circle cutter, melon baller or paring knife (Save centers for soup or toss into a salad). 2. In a large skillet, heat olive oil over medium heat. Add squash rings, garlic and oregano. 3. Cook, tossing frequently, until squash is crisp-tender, 4-5 minutes. 4. Add scallion, salt and pepper. Toss 30 seconds and serve. ---------------------------------------------------------------------------
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