Summer Squash: A Second Way

I like to make summer squash like this: sauteed in a pan with onions, peppers and cheese. It's easy and tasty and allows you to use any leftover odds and ends of veggies and cheese you have lying around.

I used two yellow summer squashes and one zucchini. Slice them in half then slice again into these little half moon wedges

and slice a quarter or so of an onion (I like red) and some peppers. (The pale green ones are Cubenelles, grown by my husband. He has a pepper obsession.)

Saute in a pan. I like the squash to have a bit of crispness on the outside. Use a large enough pan so that everything has room.

I neglected to follow my own advice. You can't see them here, but we found a couple of ripe cherry tomatoes (yay!) so I threw those in as well. If you have a tomato, chop it up and add it to the mix. It makes a kind of sauce for the squash.

Sprinkle with shredded cheddar and Parmesan, and let the cheese melt. I usually just put a lid on my pan and let it melt while I attend to the rest of the meal, but you could also slide it into the oven and let the cheese brown up. We eat this as a side dish mostly, but it's also great over pasta.

So there you have it. Squash two ways, on two different days. Enjoy!