Title: Summer Squash Oregano
Categories: Side Vegetable
Yield: 6 Servings
| 3 | tb | Butter or margarine |
| 1 | | Onion; minced |
| 1 | cl | Garlic; minced |
| 1 | sm | Green bell pepper; chopped |
| 1 | tb | Fresh oregano; chopped |
| 3/4 | lb | Yellow squash; sliced |
| 3/4 | lb | Zucchini; sliced |
| 4 | | Tomatoes; chopped |
| 1/2 | ts | Salt |
| 1 | ts | Pepper |
| 1 | c | Parmesan cheese; grated |
Melt butter in a large skillet; add onion, garlic, and bell pepper, and
saute until tender. Stir in oregano, yellow squash, and zucchini; cover
and cook, stirring occasionally, 15 minutes. Stir in tomato, salt, and
pepper; cook, uncovered, until squash is tender. Spoon into a serving dish;
sprinkle with cheese. Yield: 6 servings.