This was so delicious and so easy! Another great recipe for enjoying all the summer produce from your garden.
1 tablespoon olive oil
1 tablespoon butter
1 – 2 onions, chopped or sliced
2 – 3 zucchini, chopped or sliced
2 – 3 yellow squash, chopped or sliced
1 (15 oz) can diced tomatoes with basil, oregano and garlic, undrained (I think I’ll try fresh tomatoes the next time I make this and just add the spices in)
1 teaspoon pepper
1 teaspoon salt or seasoning salt
1 Melt butter with oil in large skillet over medium heat. Add onions and saute until crisp tender and starting to brown, about 5 minutes.
2 Add rest of ingredients and heat until boiling. Cover and lower temperature to medium – low until squash is crisp tender. Remove lid and let some of the liquid evaporate.
3 Sprinkle with shredded Parmesan before serving.
recipe from Saving Room for Dessert