If you enjoy veggies as I do, this is very tasty.
In a large nonstick skillet, saute the yellow squash, zucchini, onion and garlic in oil until crisp-tender, stirring occasionally.
Stir in the parsley, basil, oregano, thyme and salt. Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted.
Yields: 6 servings
By Connie from Mountain Home, AR
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