Stewed Summer Squash and Tomatoes is a light side dish that can be served along the meat of your choice or eaten alone for a vegetarian option. A base of onions, tomatoes and peppers compliment zucchini and yellow squash, and it's made in one skillet, making kitchen clean-up a cinch.
Heat olive oil in a large skillet over medium heat; add onion and pepper, and cook until translucent, stirring occasionally, approximately 10 minutes.
Add tomatoes, and stir. Cook for an additional 3 minutes.
Stir in yellow squash and zucchini, cooking for an additional 2 minutes.
Pour in thyme, wine (or both), salt and pepper, and cook until the squash is tender but not completely mushy, approximately an additional 5 to 6 minutes.
Turn off heat, and add butter, stirring until it melts into the sauce. Serve hot.