1 tbsp. butter
1 tbsp. olive oil
1 clove garlic, peeled and crushed
3/4 lb. squash, sliced into 1/4 inch rounds
1/2 tsp. dried basil, crumbled
2 med. size tomatoes, chopped
1/2 tsp. salt
Freshly ground black pepper

Can be all zucchini, summer or a mixture of both, looks attractive.

In 10-inch skillet, heat the butter and oil, add the garlic if used, and cook, uncovered over moderate heat for 30 seconds.

Add the squash, tossing to coat it with butter and oil. Sprinkle the basil over the top. Cook, tossing occasionally, for 5 or 6 minutes, or until the squash is just tender. Add the tomatoes, salt and pepper. Heat through, toss and serve.