2 med. zucchini, sliced
1 med. onion, sliced in thin rings
2 tsp. butter
1/2 tsp. salt
Dash pepper
1 med. tomato, sliced in wedges
1 (2 oz.) can mushrooms, drained

In 12 inch skillet, melt 2 teaspoons butter; add 1/2 teaspoon salt and dash of pepper. Cook onion in butter until crisp-tender. Add squash and cook, covered, for 6 minutes, stirring occasionally. Add tomato wedges and mushrooms. Continue cooking, covered, until tomato and mushrooms are hot and squash is crisp-tender, about 4 minutes. Remove vegetables with slotted spoon. Yield: 6 servings.