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
1 1/2 tsp Italian Seasoning
1 T. Olive oil or butter
Garlic Salt & Pepper
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
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.