Squash Casserole

1 pound yellow squash
1 pound zucchini
1 tablespoon butter
1 teaspoon olive oil
1/2 cup chopped green onion
1 teaspoon salt
1/8 teaspoon black pepper
1 pound ripe tomatoes, sliced
1 small green pepper, chopped
2 cups cheddar cheese, shredded

Cut the squash and zucchini into 1/2 inch thick slices.

Place oil and butter in a hot skillet and quickly saute the green onion and green pepper until just tender for about 3 minutes. Reduce the heat to low and add the vegetables and seasonings. Gently toss and cook, covered for about 15 minutes or just until squash is tender. Mix in the sliced tomatoes. Top with cheese and cover. Cook for another 2 - 3 minutes or until the cheese is melted.

Makes 8 servings