Summer squash is almost gone

Mom's Squash Medley

1 Zucchini, sliced
1 Yellow Squash, sliced
1/4 Green bell pepper, cut in 1 "x 1/2 slivers
1 Tomato, coarsely chopped
1 tsp Butter (optional) and /or a little water (if needed)
1/2 c Shredded Mozzarella Cheese

Layer zucchini, yellow squash and bell pepper in skillet. Add butter if desired or water. After about 5 minutes add tomato.Cover with lid. Keep an eye on it so it doesn't brown. Saute on low heat until tender. You may need to remove lid near the end to allow liquid to evaporate or you may need to add more to prevent browning. Top with grated mozzarella, replace lid and remove from heat. Allow a couple minutes for the cheese to melt.

Note:

Depending on the freshness/moisture in the squash and tomato you may not need much if any water.
This is also good with fresh basil added.
Provolone works very well instead of mozzarella.