Ingredients
2 medium summer squash, halved and sliced2 medium zucchini, halved and sliced1/3 cup chopped onion1-1/2 teaspoons olive oil1 large plum tomato, diced1 tablespoon butter1/2 teaspoon lemon-pepper seasoning1/4 teaspoon garlic powder1/8 teaspoon salt1/2 cup shredded Monterey Jack cheese
Preparation
In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted.
