Sauteed Squash And Tomatoes - cooking recipe

Ingredients

1 lb. yellow summer squash or zucchini
1/2 c. butter
1 c. onion, thinly sliced
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil leaves (dried)
1 (8 oz.) can stewed tomatoes

Preparation

Wash squash well, scrubbing with a brush.
Slice into 1/2-inch thick diagonal slices.
In butter in medium skillet with tight fitting cover, saute onion, stirring, until golden, about 3 minutes.
Add squash and remaining ingredients; toss lightly to combine.
Cook, covered, over medium heat for 10 to 15 minutes, or until squash is tender.
Makes 6 servings.