Ingredients:
1/4 cup butter
4 cups thinly sliced summer squash ( zucchini, yellow crookneck and or pattypan squash)
1 sliced onions
1 teaspoon salt ( or to taste)
1 dash pepper
2 ripe tomatoes, peeled and sliced
soy sauce (optional)
1/2 cup grated cheddar cheese
Directions:
Melt butter in skillet. Add squash, onion, salt, pepper and tomatoes. Cook, covered 12-15 minutes or until tender.
Sprinkle with soy sauce to taste, if desired. Transfer to a serving bowl and sprinkle with cheese.
Note; I have often substituted a 14-ounce can of redi-cut tomatoes for the fresh tomatoes above. You can use canned Italian- or Mexican-flavored tomatoes for a different flavor.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.