1 lb. ground beef
1 sm. chopped onion
1 (16 oz.) can tomatoes
1/2 c. chopped dill pickles
1 clove garlic, chopped
3/5 tsp. salt
Dash of pepper
3/4 lb. zucchini or other summer squash, sliced (I use 1 med.)

In a large skillet, brown beef with onion over medium heat, stirring frequently. Add tomatoes, dill pickles, garlic, salt and pepper; simmer, uncovered, for 5-10 minutes.

Mix in squash. Cover and cook 15 minutes or longer until squash is tender. Makes 6 servings.