1 lb. yellow squash or zucchini
1 c. onion, sliced
1 tsp. salt
1/8 tsp. pepper
3/4 tsp. dried basil
1 (16 oz.) can stewed tomatoes

Slice zucchini into 1/2 inch slices. In butter, in medium skillet with tight fitting cover, saute onion, stirring until golden, 3 minutes. Add zucchini and remaining ingredients, toss lightly to combine. Cook, covered, over medium heat 10 to 15 minutes or until tender.