1 Small Zucchinni
1 or 2 small summer Squash
4 oz of Mushrooms (Whatever kind you like)
1 Medium Vidalia Onion, Sliced thinly
2-3 Large tomatoes, Diced or 1 can diced tomatoes, with juice
2 tsp. Minced Garlic
1 1/2 tsp Italian Seasoning
1 T. Olive oil or butter
Garlic Salt & Pepper
Cut the zucchini, summer squash into spears and then slice. Cut the mushrooms into quarters.
Melt butter (or heat oil) in a large skillet, add onion slices and saute until nearly translucent. Add Zucchini and summer squash and continue to saute over medium heat, stirring occasionally. After 4-5 minutes of sauteing, add diced tomatoes, italian seasoning and minced garlic. Continue to saute for 3-4 minutes. Add Mushrooms and saute for 2-3 more minutes or until mushrooms are fully heated through, but NOT mushy!
Sprinkle lightly with Garlic salt and fresh black pepper before serving.
Serve as is or over hot egg noodles (or Rice) or serve with a Baked Potato.
Leftover Ideas: This is also delicious in flour tortillas with a little bit of shredded mozzarella cheese for quick lunch.