1 tablespoon olive oil (or canola oil)
1 1/2 yellow summer squash, small and sliced (can use 1-2 squash)
1 1/2 zucchini, small and sliced (can use 1-2 zucchini)
1/4 teaspoon garlic powder
Salt and pepper (to taste, optional)
1 can diced Italian tomatoes (14.5 ounces)
2 tablespoons Parmesan cheese (grated)
1. In large skillet, heat oil. Add squash and onion. Cook on medium heat until tender, about 10 minutes, stirring often.
2. Add tomatoes and simmer 5 minutes.
3. Season with garlic powder to taste. Add salt and pepper (optional), if desired. Serve warm, topped with Parmesan cheese.Nutrition information: