Squash Sauté

2 medium zucchini or summer squash, peeled and sliced on the diagonal, 1/2 “ thick
1 Tbsp. Butter
2 Tbsp, olive oil
1 medium onion, slivered
1 yellow pepper, sliced
2 chopped tomatoes
2 sliced mushrooms (Optional)
½ cup white wine or V-8
Salt and pepper to taste
Parmesan Cheese

In a large skillet, over medium high heat, melt butter with olive oil. Add squash and cook for about 5 minutes until squash starts to brown. Add in onion and yellow pepper. Season well with salt and pepper. When veggies are softened, stir in freshly chopped tomatoes and sliced mushrooms. Pour in white wine or V-8. Reduce heat a bit and continue to cook until tomatoes are tender and mixture is creamy.
Season to taste and sprinkle with parmesan cheese. Great tossed with pasta too!