Simply Great Veggies

Here's a savory way to use the abundant squashes of summertime, or anytime for that matter.

1 med zucchini, sliced

1 med yellow crookneck squash, sliced
1/4 C sliced onion
1 tbsp margarine
1/4 tsp salt
1/4 tsp garlic salt
1/4 tsp dried basil
1 C diced tomatoes (optional)
grated Parmesan cheese (optional)

In a skillet, saute zucchini, yellow squash and onion in margarine until only slightly crisp but tender. Add salt, garlic salt and basil. Cook 2 to 3 minutes. You may add 1 cup of diced tomatoes when adding the seasoning.

Servings: 4

Submitted by Amy Stuart

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