Ingredients

• 1 tablespoon salted butter, or more as needed
• 1 Vidalia onion, cut into bite-size pieces
• 2 zucchini, cut into bite-size pieces
• 1 yellow squash, cut into bite-size pieces
• 4 roma (plum) tomatoes, cut into bite-size pieces
• kosher salt and freshly ground black pepper to taste

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Instructions

1. Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.