2 small yellow squash
1 large tomato (I like heirloom)
1 medium Vidalia onion
1/4 cup fresh basil, chopped
1 cup shredded Mozzarella cheese
salt and pepper, to taste
3 tbsp. butter, cut in thin slices
extra virgin olive oil (EVOO) (optional)

Butter the bottom of your pan. Slice vegetables to medium thickness. Layer ingredients starting with squash, end with cheese. Do as many layers as you can: this is a wing it recipe! Salt and pepper, to taste.

Drizzle a scant amount of EVOO (optional).

Cover with plastic wrap and microwave for 10 minutes on high, then rest it for 5 minutes.

Serves 4 as a side and 2 as a main entrée over pasta if you want. Enjoy!

Submitted by: Lesley Brar