Low Sodium. Makes 6 servings.

2 tbsp. butter
3 c. chopped fresh tomatoes
2 c. fresh corn, cut off the cob (about 4 ears)
2 c. (about 3/4 lb.) summer squash slices, halved
1/3 c. chopped onion
1/4 tsp. pepper

Melt butter in large skillet. Add remaining ingredients; cover. Cook 10 to 15 minutes or until squash is tender, stirring occasionally.