1/4 c. oil
1 lg. onion, chopped 1 c.
1 1/2 lbs. squash, diced (about 4 c.)
3 lg. tomatoes, peeled & chopped
1 tsp. salt
1/8 tsp. pepper

Or 1 (16 oz.) can tomatoes, cut up

In hot oil, in saucepan, saute onion until tender, but not brown. Add remaining ingredients. Cover and simmer 20 minutes or until zucchini is barely tender, stirring occasionally. Sprinkle with grated Romano cheese if desired. Makes about 4 cups. Add cooked noodles for a main dish. Can be frozen.