1 lg. zucchini
2 med. yellow squash
8 oz. mozzarella cheese
1 (16 oz.) can tomatoes
6 cloves garlic
2 tbsp. butter

Cut squash in 1/2 inch slices and then quarter. Mince garlic. Melt butter in skillet and add squash and garlic. Cook over medium heat until squash is tender and add tomatoes. Cook for another 4 minutes and cover with mozzarella. Let cook (steam) until cheese melts. Serve alone or over rice. Serves 6.