2 sm. yellow squash
2 sm. zucchini
1 tbsp. olive oil
1 can (14 1/2 oz.) whole peeled tomatoes (reserve liquid for another use)
1 tbsp. butter
1/2 tsp. salt
1/4 tsp. ground pepper

Cut squash lengthwise into 1/4 inch strips. Heat olive oil in large skillet over high heat. Add squash stirring to coat. Cook until tender and browned and most of the juices from squash are evaporated (about 5 minutes). Drain tomatoes and cut tomatoes into quarters and add to skillet with butter, salt and pepper. Cook over medium heat until flavors are blended (about 2 minutes). Serving suggestions: Serve with Gyros and Coucous Pilaf.