2 lbs. small yellow and zucchini squash
1 tbsp. butter
1/2 c. chopped green onion
1 tsp. salt
Dash of pepper
16 oz. can stewed tomatoes

Wash squash and slice diagonally 1/2 inch thick. In large skillet, saute onion in hot butter until tender, about 3 minutes. Add squash, salt and pepper; toss lightly. Cover and cook over low heat for 15 minutes. Add tomatoes and toss to combine. Cook covered 1 minute longer.