4 small yellow summer squash, cut into 1/2-inch slices
2 bay leaf
1 teaspoon dried basil
Total Time: 45 minPrep: 15 minCook: 30 minYield: 12Level: easy
Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.