Fresh From The Garden Skillet - cooking recipe

Ingredients

1 -2 small zucchini
1 small yellow squash
1 red onion
1 head garlic (I use more because we love garlic)
1 teaspoon kosher salt
2 teaspoons pepper
3 -5 medium tomatoes
1/2 lb mozzarella cheese, sliced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil (can use vegetable or any kind oil)
fresh herb (I use basil, chives, Greek oregano)

Preparation

Cut all veggies 1/4 -1/2 inch thickness (make sure all uniform).
In electric skillet melt butter and blend in oil.
Crush garlic and brown slightly, add in and.
Saute veggies until al dente.
Add herbs, salt and pepper to taste.
Top with mozzarella until just melted.
Serve and enjoy.
*** I taste and cook together so measurements for S & P, herbs, and garlic will depend on your taste, diet restrictions and what you are serving with.
Can easily be a main meal for vegetarians.
Cooking time varies as I do the prep ahead of time and then cook for the dinner.