Green Peppers and Squash

1 lg. green pepper, cut in bite-size pieces
1 sm. onion
2 (8 inch) zucchini squash
1/2 c. tomato sauce (may need 3/4 c.)
1/2 c. water
Salt and pepper to taste

Cut pepper into bite-size pieces. Quarter the onion and slice lengthwise. Slice the zucchini into pieces like French fires about 2 1/2 to 3 inches long. Add 3 or 4 tablespoons of oil to a skillet and add the green peppers, onions, and squash. Fry until partially cooked over medium heat. Add tomato sauce, water, salt and pepper.

At this time, you may also add fresh or dried oregano, chopped parsley, or sweet basil or any combination of these. Simmer in tomato sauce until the squash is cooked, being careful not to over cook as squash will become mushy. This makes an excellent dish to accompany meat. Serves 4.