Italian Garden Skillet

A tasty way to cook up those garden fresh zucchini and squash in a jiffy.

1/4 cup chopped onion

1 Tbsp. butter

2 or 3 medium zucchini, halved lengthwise then cut into 1/4" thick slices

2 or 3 medium yellow summer squash, cut into 1/4" thick slices

1/4 tsp. salt

1/4 tsp. garlic salt

1/4 tsp. dried basil

1/4 tsp. pepper

3 Roma tomatoes, cut into wedges (or a few grape or cherry tomatoes, halved)

2 Tbsp. grated Parmesan cheese

In a large skillet over medium-high heat, saute the onion in butter for one minute. 

Add the zucchini and squash; cook until crisp-tender, about two minutes. 

Stir in the salt, garlic salt, basil, and pepper. 

Cook two minutes longer, stirring occasionally.

Remove from heat.

Place tomatoes on top of hot veggies; cover for two minutes.

Serve immediately and sprinkle with Parmesan cheese.  

Serves 4-6