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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a special favorite. It may be served as is for a side-dish or spooned atop hot cooked brown or white rice for a meatless main dish. Use one type of squash or mix them up. Recipe came from Good Housekeeping magazine years ago. Ingredients:
1/4 cup butter |
4 cups thinly sliced summer squash (zucchini, yellow crookneck and or pattypan squash) |
1 sliced onion |
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:
1. Melt butter in skillet. Add squash, onion, salt, pepper and tomatoes. Cook, covered 12-15 minutes or until tender.
2. Sprinkle with soy sauce to taste, if desired. Transfer to a serving bowl and sprinkle with cheese.
3. 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.
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