Sauteed Zucchini and Yellow Squash with Mint

INGREDIENTS

• 3 tablespoons olive oil
• 1 medium garlic clove, minced
• 1 small onion, thinly sliced
• 2 medium zucchini (about 12 ounces), cut into 1/2-inch pieces
• 2 medium yellow squash (about 12 ounces), cut into 1/2-inch pieces
• 1/8 teaspoon crushed red pepper
• 1 tablespoon fresh lemon juice
• Coarse salt and freshly ground pepper
• 1/4 cup fresh mint leaves, cut into thin ribbons (or 1/4-inch-thick julienne)