Ingredients
| 2 | tablespoons canola oil |
| 1/4 | cup onions, diced |
| 1/4 | cup green peppers, diced |
| 1/4 | teaspoon Italian seasoning |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon garlic salt |
| 4 | cups zucchini and summer squash, sliced ¼-inch thick |
| 2 | tablespoons water |
| 1 | cup mozzarella cheese, shredded |
Instructions
Add oil to a large skillet. Sauté onions and green peppers with Italian seasoning and salts until the vegetables are tender. Add zucchini, summer squash and water. Cover and cook over low heat for 15 minutes, or until squash is tender. Top with
cheese. Keep on low heat until the cheese melts. Serve immediately. Serves 4-6
