2 tbsp. vegetable oil
4 medium-sized squash (yellow), cut into 1/4-inch slices
1 small onion, sliced
1/2 tsp. salt
1/2 tsp. dried whole basil, crushed
1/4 tsp. pepper
1 bay leaf

Heat oil in skillet over medium heat. Add onions; saut until tender but not brown. Add remaining ingredients. Reduce heat; cover and simmer 15 minutes.