Recipe - Zucchini Saute

1 lg Red onion thinly cut or sliced up
2 small Zucchini cut or sliced up about 1/4
Inch thick
2 small Yellow summer squash
Sliced about One fourth inch thick
1 Or 2 large ripe tomato cut
Into chunks
Big handful of fresh basil
Chopped

"Saute" red onion in a pan that has been lightly sprayed with Pam and wiped
and to which a tablespoon or two of water has been added, until soft. Add
squash and saute for about five minutes, turning every so often. Add tomato
and basil cover and cook for another five minutes, or so, until
everything has blended nicely together.

I've been making this dish for years . . . it's easy and yummy . . . good
hot or cold. I try to make it with both yellow squash and zucchini but I
generally use whatever I have on hand. This makes generous servings for two
~ served over rice as a main meal. Or, I use it as an side dish for dinner
and for lunch the next day.

From: Jane Segelken jsegelke@cce.cornell.edu. Fatfree Digest [Volume 9
Issue 49] Aug. 9, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV