ZUCCHINI SQUASH Loretta McFeaters

1/3 c. olive oil or bacon fat or butter 2 lbs. zucchini or yellow squash cut into 1/4 1 large onion, chopped inch slices
1 large green pepper, chopped 1 c. mushrooms, sliced
2 ripe tomatoes, peeled and chopped salt and pepper to taste
1 Tbsp. minced parsley

Heat oil in skillet over medium heat, add onion, green pepper, tomatoes, zucchini, salt and pepper. Cover, cook, stirring occastionally for 15 minutes or until tender. Arrange in serving dish; sprinkle with parsley.