2 tbsp. oil (preferably olive)
1 small red onion, sliced
1 clove garlic, minced
1 large yellow squash (about 1/2 lb.), sliced
1 large zucchini (about 1/2 lb.), sliced
1/4 c. chopped fresh parsley
2 tbsp. white wine
2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
2 tbsp. shredded Parmesan cheese

In large skillet, heat oil over medium-high heat. Add onion and garlic; cook until just softened, 5 to 7 minutes. Add yellow squash and zucchini; cook, stirring occasionally, until lightly browned, about 8 minutes. Stir in parsley, white wine, oregano, salt and red pepper flakes. Cook, stirring, until mixture is heated through, 2 to 3 minutes. Serve sprinkled with Parmesan cheese.

Makes 4 servings.