Summerly Squash
From: Ann Byrne and All Recipes
2 Tablespoons vegetable oil
1 small onion, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
¼ teaspoon pepper
2 small zucchini, cut into ½ inch slices
2 small yellow summer squash, cut into ½ inch slices
1 bay leaf
½ teaspoon dried basil
¼ cup water
Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, squash, bay leaf, basil and water. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.