1/2 lb. yellow summer squash
1/2 lb. zucchini
1 tbsp. olive or cooking oil
1 tbsp. chopped onion
1/4 tsp. thyme leaves
1/8 tsp. salt
Dash pepper
1 med. tomato, cut into chunks
1/2 c. (2 oz.) shredded Monterey Jack cheese

Cut squash and zucchini into 1/4 inch slices. Place in 1 1/2 quart microwave safe casserole. Add oil and onion. Cover with casserole lid.

Microwave (high) 7 to 8 minutes or until just about tender, stirring once. Drain if necessary. Mix in thyme, salt and pepper. Garnish with tomato chunks. Sprinkle with cheese.

Microwave (high) 1 1/2 to 2 minutes or until tomato is heated. About 5 servings 85 calories each. Tips: Recipe can be prepared using all summer squash or all zucchini. If using fresh thyme, increase amount to 1 teaspoon snipped leaves.

For 2 to 3 servings, use half the ingredient amounts. Decrease time in step 2 to 3 to 4 minutes and in step 3 to 1 to 1 1/2 minutes.