This is a nice LID side dish, especially during the summer months when squash is fresh and abundant. You can use zucchini instead of yellow squash or a combination of both. You can also use fresh tomatoes instead of canned. You will just need to add a bit of water to the skillet with them so the veggies can finish stewing.
Stewed Yellow Squash and Tomatoes
1/4 cup olive oil
1 large onion, chopped
4 medium yellow squash, cut into bite-size chunks
2 cloves garlic, minced
1 14.5 ounce can no salt added diced tomatoes, with juices
kosher salt and pepper, to taste
Heat the olive oil in a skillet over medium-high heat. Add the onion, and cook, stirring often, until softened, about 10 minutes. Add the squash and season with kosher salt and pepper. Cook, stirring often, until the squash is just tender (but not mushy), about 10 minutes. Add the minced garlic and cook one minute longer. Next, add the diced tomatoes and their juices. Lower the heat slightly and continue to cook, stirring often, until most of the liquid has cooked out and the squash has reached the desired tenderness, approximately 5 minutes. Season to taste with more kosher salt and pepper.