Prep 15 mins
Cook 15 mins
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.
- 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
- 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.
Good recipe, but I changed it up quite a bit. I used some garlic powder and onion flakes because I had no onion. I used Parmesean instead of Cheddar cheese. Neither my husband nor I liked the "stewed tomato" all that much. I think I'll leave the tomato out next time. Thanks!