Skillet Squash Au Gratin

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.

• Ready In: 30 mins
• Serves: 4-6

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.