PARMESAN SQUASH

PARMESAN SQUASH
3 tablespoons butter
2 pounds zucchini and yellow squash, 6 medium
1 medium onion, 4 ounces
Salt and pepper, to taste
1 ounce parmesan cheese, 1/4 cup
Cut the squash in half lengthwise, then into half moons. Slice the onion in slivers. Sauté the squash and onion in butter in a large skillet over high heat, stirring frequently, until most of the liquid evaporates and the squash starts to brown slightly. Turn down the heat to about medium-high and continue cooking until tender, stirring often. Season to taste then sprinkle the cheese over the squash. Cover the pan for a couple minutes to melt the cheese.