1 lb. yellow summer or zucchini squash (or a combination of the two)¼ c. butter or margarine 1 c. thinly sliced onion 1 tsp. salt 1/8 tsp. pepper ¾ tsp. dried basil leaves 1 small can stewed tomatoes
Slice squash into ½-inch diagonal slices. In a large saucepan, sauté onion in butter until golden, about 3 minutes. Add squash and remaining ingredients. Simmer, tightly covered, 10 to 15 minutes, or until squash is tender.
Kimberley Bevins, author of Timeless Treasures
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