Zucchini, Squash and Tomatoes

Each summer, when the vegetables start coming in, I can't wait until there's enough to make a meal out of what we pick. Then the day comes and there's so much of everything and you're scrambling to come up with something different. Last year we ran into that problem with zucchini and squash. Here's a simple dish that can be fixed all year long, and is the perfect solution to an abundance of vegetables from the squash family. When I fix this in-season, I use the Roma tomatoes from the garden and save the canned tomatoes for winter. As an option, fix a bowl of pasta and top it with this dish as a delicious vegetable sauce.

INGREDIENTS:

4 small zucchini
6 yellow squash
1 Vidalia onion rough chopped
1 quart of whole canned tomatoes (or store-bought equivalent)
Salt and pepper to taste
1 tbsp. Old Bay Seasoning* (optional)
1 stick butter
1/4 cup grated Parmesan cheese

DIRECTIONS:

In a large skillet, heat butter. Add onions and let them cook a little. 

Add zucchini and squash. Sprinkle with salt, pepper and Old Bay seasoning.

Stir until vegetables are tender. Pour in whole tomatoes. (I like to give the tomatoes a squeeze as I drop them in.) 

Let simmer until mixture is bubbly. Sprinkle with Parmesan cheese.