[Cook Chatty Cathy]

2-3 med. zuccini squash
1/2 a med. onion diced
1/4 of a green bellpepper diced
marinara or tomato sauce
salt & pepper to taste
shredded cheddar cheese

Clean zuccini and slice into rounds about 1/2 in thick, place into a cast-iron frying pan put in all other ingredients except cheese, cover with lid and cook on med low heat until completely heated and zuccini is beginning to soften a bit, remove lid and turn heat up continue to cook until almost all liquid is absorbed. Turn off heat, cover with cheese and put lid back on. Serve once the cheese has melted.

You may add garlic if desired, I even cook this in my crockpot in a seperate bowl, it is moister but equally delicious. During the summer you can use fresh tomatoes, just peel and chop and use instead of marinara or tomato sauce.