Squash Medley

Squash Medley

  • 4 zucchini, sliced
  • 4 yellow squash, sliced
  • 1 yellow onion, sliced
  • 2 lg. tomatoes, wedges
  • 1-2 cans sliced tomatoes
  • 4 T. butter or margarine *2 T. olive oil may be substituted
  • salt and pepper to taste

Heat butter (or oil) in large skillet. Add sliced onion and saute' until soft. Add zucchini and yellow squash, mix and cover. Cook over medium-low heat, stirring occasionally. As squash softens, add tomatoes and mushrooms and cook just long enough to heat thoroughly. Season with salt and pepper to taste. Serve hot.

By the USM School of Culinary Arts