2 pounds summer squash (zucchini, yellow crookneck, or yellow straight neck)
2 tablespoons water
salt and pepper to taste
Wash squash; remove stem and blossom ends. Slice, dice, or cube. Place in saucepan, add water; cover. Cook on medium heat until vapor seal occurs then turn heat off. Continue to cook for 10 to 15 minutes or until tender. Season.