Instructions: Slice the patty pan squash crosswise; then cut each slice into 4 or 6 wedges. cut the remaining squash to this size. Toss with garlic salt, pepper and sugar.

Heat a wok; add the first measure of oil. Stir fry the chopped fennel stalks for 1 minute. Add the squash and fry - hot - stirring frequently, until the squash is almost golden brown and soft. Add the onion, sun dried tomatoes and ham; fry for 2 to 3 minutes. Add the garlic and butter or olive oil; toss to combine. Add the cilantro. Stir fry for 1 minute. Correct salt and pepper. Serve immediately; sprinkle each serving with parmesan.

NOTES : Save those fronds and stocks from the fennel bulb and stir fry with this medley of summer squash. This is one of our reduced carb meals; we do not generally serve this with bread or pasta. The little bit of meat is optional.

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