Skillet Summer Squash - cooking recipe

Ingredients

5 yellow crookneck squash
2 zucchini
3/4 c. sliced onion
1/4 c. sliced green pepper (1 1/2-inch)
1/4 tsp. salt (to each lb. squash)
1/16 tsp. pepper
1/2 stick butter (or to taste)

Preparation

Choose young tender squash; it should be easily pierced with thumbnail.
Wash thoroughly and cut into half-inch crosswise slices, without removing skin.
Place butter in skillet.
Melt and add squash, onions, bell pepper, salt and pepper.
Cover tightly and cook moderately fast for 2 minutes.
Check to see if enough liquid has formed to keep from sticking.
If so, stir and cover; continue cooking for 4 minutes.
Uncover and continue cooking until most of liquid has evaporated, stirring occasionally to keep from sticking.
You may use all yellow squash.