Zucchini - cooking recipe

Ingredients

2 tablespoons butter (margarine, or oil)
1 onion (cut into wedges)
4 garlic cloves (minced)
1 (4 ounce) can mushrooms (or more)
1 cup chicken broth
6 zucchini (small, or 3 zucchini and 3 summer squash, sliced 1/4 inch thick or less)
2 tomatoes (or more, diced into 1/2 inch cubes)
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Melt the butter in a pan large enough to hold the squash --
Add the onions and saute until translucent --
Add the garlic, mushrooms, broth and squash --
Add the salt and pepper
Cook on high until broth boils --
Place a cover on the pan --
Reduce heat to a simmer --
Cook until the squash is crisp/tender , turning the squash over a few times during cooking --
(If it's over-cooked, still tastes great).
Remove from the heat and add the tomatoes --
Stir the tomatoes in and let sit 'til the tomatoes are just heated -- You don't want the tomatoes cooked --
That's it -- .