- 1 pound yellow summer squash
- 1/2 pound zucchini, sliced
- 1 medium onion, thinly sliced
- 1 medium green pepper, julienned
- 4 teaspoons butter or stick margarine
- 3 medium tomatoes, peeled and quartered
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- Cut yellow squash in half lengthwise, then into 1/2-in. slices. In a large skillet, saute squash, zucchini, onion and green peppers for 3 minutes. Add tomatoes, salt and ginger. Cover and cook 2-3 minutes or until heated through.